Klopse

Klopse is a dish of small, pan-fried meatballs that is popular in Northern Germany, particularly in the regions of Schleswig-Holstein, Hamburg, and Mecklenburg-Vorpommern. The name "Klopse" is derived from the German verb "klopfen," meaning to pound or beat, referring to the preparation of the meat mixture.

The primary ingredients for Klopse typically include ground meat, most commonly pork, veal, or a mixture of both, seasoned with onions, breadcrumbs, eggs, and spices such as salt, pepper, and nutmeg. Some regional variations may incorporate additional ingredients like finely chopped parsley or marjoram. The meat mixture is then shaped into small, round balls, roughly the size of a walnut.

Klopse are traditionally pan-fried in butter or oil until they are browned and cooked through. They are often served as a main course or as a side dish. Common accompaniments include mashed potatoes, boiled potatoes, or sauerkraut. A popular sauce served with Klopse is a creamy white sauce, often made with milk, butter, flour, and seasoned with nutmeg.

The dish is considered a staple of Northern German home cooking and is often associated with traditional family meals. While the exact origins are difficult to pinpoint, Klopse have been a part of regional culinary traditions for many generations. Variations of this dish can be found in other parts of Germany and in neighboring countries, often with different names and slight modifications to the recipe.