Name: Koenigsberger Klops (German Meat Balls)
Ingredients: 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

[As his teacher, Mr. Edward Kimball said of D.L. Moody:] I can truly say, and in saying it I magnify the infinite grace of God as bestowed upon him, that I have seen few persons whose minds were spiritually darker than was his when he came into my Sunday School class; and I think that the committee of the Mount Vernon Church seldom met an applicant for membership more unlikely ever to become a Christian of clear and decided views of Gospel truth, still less to fill any extended sphere of public usefulness.

Michael Simons

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	German	Germany, Meats, Beef/veal, Ham/pork, Update	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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'!
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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