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Koenigsberger Klops (German Meat Balls)



6 Servings
1 lb beef,ground
1 lb pork,ground
1 md onion,chopped
1/2 c bread crumbs,dry
1 1/2 t salt
1/4 t pepper
1 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 T 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













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