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Koenigsberger Klops (German Meat Balls)

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      Title: KOENIGSBERGER KLOPS (GERMAN MEAT BALLS)
 Categories: Germany, Meats, Beef/veal, Ham/pork, Update
      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'!
 
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