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'!