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Faule Leut' Klöß, apple-filled dumplings with a Cobourg soil crust

Faule Leut' Klöß, apple-filled dumplings with a Cobourg soil crust

Main dishes

A simplified version of Thuringian meatballs, as made in Cobourg: a mixture of mashed apples, baked and grated, bound with starch, and topped with buttere…

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Recipe from Bubo bubo, Schnobby, NeuerNutzer2009 and 6 other contributors, adapted by Recette de cuisine · · updated on

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“Lazy People’s Klöße,” or “Faule Leut' Klöß,” are a variation of Thuringian Klöße that many families in Cobourg prepare. Their preparation is much simpler than that of traditional meatball-style Klöße.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting40 min
  • Total1 hr 40 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$2.91 $1.46 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 12, 2026.
  • Vegetarian

Ingredients

2 people
  • $2.55
  • $0.18
  • $0.02
  • $0.16

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Peel the apples and divide them: two-thirds should be cooked, and one-third should be grated.
  2. Cook two-thirds of the vegetables in salted water until they are soft and break down into a puree.
  3. Fill a large stockpot with two-thirds of salted water and bring it to a boil. Keep it warm for the meatballs.
  4. Cut the bread into small cubes, toast them in a generous amount of butter, season with salt, and let them cool.
  5. Grate the last third of the apples and mix in a tablespoon of flour per large potato. ≈ 8 min
  6. Place the baked apples in a saucepan, add the grated apples, and stir over low heat until a paste forms: the heat transforms the starch. If the paste remains too soft, add some grated potato or a little more starch, but not too much, as too much starch will make the meatballs hard.
  7. Pour, the dough into a mixing bowl and let it rest for a few minutes.
  8. Using cold, wet hands, scoop out a generous spoonful of dough, place 2 or 3 croutons in the center, and form into a ball. ≈ 10 min
  9. Immediately immerse the meatballs in very hot, but not boiling, salted water, and let them poach for about 20 minutes. They are ready when they float to the surface.

The bill

Faule Leut' Klöß, apple-filled dumplings with a Cobourg soil crust

  • 1.2 kg of firm, starchy apples (adjust the amount based on the number of meatballs you want to make)$2.55
  • butter$0.18
  • salt$0.02
  • potato starch (1 tablespoon, packed, plus 1 large potato, grated)$0.16

Total$2.91

that's $1.46 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1.2 kg of firm, starchy apples (adjust the amount based on the number of meatballs you want to make)
  • 2 or 3 slices of bread
  • butter
  • salt
  • potato starch (1 tablespoon, packed, plus 1 large potato, grated)

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