SAUER KLOPSE (SOUR MEATBALLS)
        Submitted by Gisela Ambron


        Ingredients:

        1 lb. Beef, ground
        1 lb. Pork, ground
        1 Onion, chopped
        1/2 C Breadcrumbs, dry
        1 1/2 tsp. Salt
        1/4 tsp. Pepper
        Dash Nutmeg, ground
        4 Egg, separated
        1 can Broth, beef, condensed
        1 C Water
        1 large Onion, peeled and quartered
        1/4 C Vinegar, cider
        1 Tbsp. Sugar
        1 tsp. Pickling spices, mixed

         

        Directions:

        Combine ground beef and pork, 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 meatballs to a heated deep platter and keep warm. (General cooking time for meat balls is about one hour in the skillet). Turn heat controls 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 potatoes and vegetable of your choice.