[1] The dish is named for the former German city of Königsberg (now Kaliningrad, Russia), and is one of the highlights of historical East Prussian cuisine.

In the German Democratic Republic (GDR), the dish was officially called Kochklopse ("boiled meatballs") to avoid any reference to its namesake city, which in the aftermath of World War II had been annexed by the Soviet Union.

If both anchovy and herring are omitted, it may be generically called Soßklopse (sauced meatballs).

The meatballs are carefully simmered in salt water, and the resulting broth is mixed with roux, cream, and egg yolk to which capers are added.

A simpler version of the recipe thickens the sauce with flour or starch only, omitting the egg yolk.