Title: Koenigsberger Klops (German Meat Balls)
Categories: German Meat Beef Ham Blank
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'!