Koenigsberger Klops (German Meat Balls)
meats, pork, veal
1 lb beef, ground
1 lb pork, ground
1 medium onion, chopped
1/2 cup bread crumbs, dry
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg, ground
4 egg, separated
1 can broth, beef, condensed
1 cup water
1 large onion, peeled and quartered
1/4 cup vinegar, cider
1 tablespoon sugar
1 teaspoon 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'!
Yield: 6 servings