Klops: Kosher Jewish Meatballs

2
Victoria Stephans

By
@vstephans

My grandmother was my babysitter when I was growing up. There was nothing more special than going to her house, opening the door, and smelling klops cooking! This is my favorite food and when my grandmother made it, it was seconds and thirds all-around the table!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4

Ingredients

  • 2 lb
    ground beef or turkey
  • 2
    eggs, beaten
  • 1/2 c
    breadcrumbs
  • 1 Tbsp
    paprika
  • 3
    scallions, chopped fine
  • 1 tsp
    salt
  • ·
    pepper to taste
  • THE SAUCE:

  • 1
    medium onion, chopped
  • 3
    cloves garlic, chopped
  • 3
    medium tomatoes, chopped
  • 1/2 c
    tomato paste
  • 1 c
    dry red wine
  • 1 sprig(s)
    fresh rosemary, or 1/2 teaspoon dried.
  • 1 tsp
    salt
  • ·
    pepper

How to Make Klops: Kosher Jewish Meatballs

Step-by-Step

  1. Mix the ingredients for the klops well. Set the meat aside, covered, for the flavors to start integrating while you make the sauce.
  2. In a medium pan, sauté the onion in a little oil till golden. Add the garlic and tomatoes; cook 10 minutes or so till everything is very soft. Add the tomato paste, wine, rosemary, salt and pepper to taste. You should have a thick sauce. Simmer it a few minutes longer.
  3. Wet your hands and form big, flat, plump patties. Place them in the crock pot, and when you run out of room, make a second layer on top.
  4. Tip the hot sauce over the klops and cook for 4 hours on low. One hour on high works well too. Serve with crisp-skinned potatoes or for comfort, mashed potatoes. And to balance, a leafy salad.
  5. Ess gezundterheit!

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About Klops: Kosher Jewish Meatballs




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