Koenigsberger klops (german meat balls)
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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'!
