*  Exported from  MasterCook  *

                 KOENIGSBERGER KLOPS (GERMAN MEAT BALLS)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
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
  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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