Best 2 Klops Kosher Jewish Meatballs Recipes
Klops are a traditional Jewish meatball dish that are often served in soup or gravy. They are made with a mixture of ground beef, matzo meal, eggs, and seasonings. The mixture is then formed into small balls and cooked in broth or soup. Klops can also be fried or baked.
This article provides three different recipes for klops:
* **Classic Klops:** This recipe is for a traditional klops soup. The klops are made with ground beef, matzo meal, eggs, and seasonings. They are then cooked in a broth made with chicken, carrots, celery, and onions.
* **Baked Klops:** This recipe is for baked klops. The klops are made with ground beef, matzo meal, eggs, and seasonings. They are then coated in breadcrumbs and baked in the oven.
* **Fried Klops:** This recipe is for fried klops. The klops are made with ground beef, matzo meal, eggs, and seasonings. They are then coated in flour and fried in oil.
Whether you are looking for a classic klops soup, baked klops, or fried klops, this article has a recipe for you. Klops are a delicious and versatile dish that can be enjoyed by people of all ages.
PASSOVER MEATBALLS
These moist and slightly sweet Passover meatballs are popular with family and friends during the spring holiday season. They're bound to become a tradition at your house.-Julie Sollinger, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)
A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).
Provided by BecR2400
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
- Meanwhile, combine meatball ingredients, mix well.
- Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
- Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
- To Make Cream Sauce:.
- To hot broth stir in the sauce ingredients and heat through, but do not boil.
- Add the cooked meatballs to the heated sauce, stir gently and warm through.
- To Serve:.
- Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
- To Serve as an Appetizer:.
- Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
- Freezes well.
Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6
Tips:
- Choose the right meat: For the best flavor and texture, use a combination of ground beef and ground veal. If you can't find veal, you can use all beef, but the meatballs will be a little denser.
- Don't overmix the meat: Overmixing the meat will make the meatballs tough. Mix the ingredients just until they are combined.
- Use a light touch when forming the meatballs: Don't pack the meat too tightly, or the meatballs will be dense. Gently roll the meat into balls, about 1 1/2 inches in diameter.
- Brown the meatballs before simmering: Browning the meatballs in a little oil will help to seal in the flavor and prevent them from falling apart in the soup.
- Use a flavorful broth: The broth that you use to simmer the meatballs is important. Use a broth that has a lot of flavor, such as beef broth, chicken broth, or vegetable broth.
- Add vegetables to the soup: Vegetables will add flavor and nutrition to the soup. Some good choices include carrots, celery, onions, and potatoes.
- Season the soup to taste: Once the soup is finished, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Klops are a delicious and versatile dish that can be enjoyed by people of all ages. They can be served as a main course, a side dish, or an appetizer. They are also a great way to use up leftover meat. With a little planning and effort, you can make klops that your family and friends will love.
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