Koenigsberger Klops (German Meat Balls)

KOENIGSBERGER KLOPS (GERMAN MEAT BALLS)

6 Preparation Time :

Categories : Meats

Amount Measure Ingredient -- Preparation Method -- -- --

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 t 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

290 to 300 degrees

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;

1 cup of hot sauce; return to cooker; cook

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'! - - - - - - - - - - - - - - - - - -