Koenigsberger klops (german meat balls)

6 Servings

Ingredients

Quantity Ingredient
1 pounds Beef, ground
1 pounds Pork, ground
1 medium Onion, chopped
½ cup Bread crumbs, dry
1½ teaspoon Salt
¼ teaspoon Pepper
dash Nutmeg, ground
4 Egg, separated
1 can Broth, beef, condensed
1 cup Water
1 large Onion, peeled and quartered
¼ cup Vinegar, cider
1 tablespoon Sugar
1 teaspoon Pickling spices, mixed

Directions

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 ½ 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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