KOENIGSBERGER KLOPS (GERMAN MEAT BALLS)

      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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