| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | Beef/veal, Germany, Ham/pork, Meats, Update | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef, ground |
| 1 | lb | Pork, ground |
| 1 | Onion, chopped | |
| 1/2 | c | Bread crumbs, dry |
| 1 1/2 | t | Salt |
| 1/4 | t | Pepper |
| ds | Nutmeg, ground | |
| 4 | Egg, separated | |
| 1 | Broth, beef condensed | |
| 1 | c | Water |
| 1 | Onion, peeled and quartered | |
| 1/4 | c | Vinegar, cider |
| 1 | T | Sugar |
| 1 | t | 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
A Message from our Provider:
“God specializes in surprise endings”