Koenigsberger klops (german meat balls)
Last updated 6/12/2012 12:46:19 AM. Recipe ID 6540. Report a problem with this recipe.
Title: Koenigsberger klops (german meat balls)
Categories: Germany, Meats, Beef/veal, Ham/pork, Update
Yield: 6 Servings
1 lb Beef, ground
1 lb Pork, ground
1 md Onion, chopped
1/2 c Bread crumbs, dry
1 1/2 ts Salt
1/4 ts Pepper
ds Nutmeg, ground
4 Egg, separated
1 cn Broth, beef, condensed
1 c Water
1 lg Onion, peeled and quartered
1/4 c Vinegar, cider
1 tb Sugar
1 ts Pickling spices, mixed
Combine ground beef and pork (I used veal too), chopped onion,
crumbs, 1 tsp of the salt, pepper and nutmeg in a medium size bowl
until blended. Separate eggs, putting whites into a large bowl and
yolks into a small bowl. Cover and refrigerate the yolks. Beat whites
until they form soft peaks; fold into meat mixture. Shape into 1-inch
balls and place in an electric slow cooker. (I browned these slightly
in a skillet). Combine beef broth, water, quartered onion, vinegar,
sugar, pickling spices and remaining 1/2 tsp salt in a small
saucepan. Bring to boil, lower heat and simmer 15 minutes; strain
into slow cooker; cover. (Do same- pour into skillet, reduce heat,
cover). Cook on low (190 to 200 degrees) 5 hours; remove meat balls
to a heated deep platter and keep warm. (I cooked the meatballs for
about one hour in the skillet). Turn heat control to high (290 to 300
degrees). Combine 1 Tbsp all-purpose flour with 2 Tbsp cold water in
a cup; stir into liquid in cooker until smooth; cover. Cook 15
minutes. Beat the saved egg yolks with a fork; beat in 1 cup of hot
sauce; return to cooker; cook 5 minutes; then pour over meat balls.
(Increase heat, add flour & water mixture and simmer until thickened.
Follow above instructions for adding the egg yolks). Garnish with
lemon slices and capers; serve with boiled parslied From Sallie Krebs
~ Happy Cookin'!
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