klops: kosher jewish meatballs
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!
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 2 pounds ground beef or turkey
- 2 - eggs, beaten
- 1/2 cup breadcrumbs
- 1 tablespoon paprika
- 3 - scallions, chopped fine
- 1 teaspoon salt
- - pepper to taste
- THE SAUCE:
- 1 - medium onion, chopped
- 3 - cloves garlic, chopped
- 3 - medium tomatoes, chopped
- 1/2 cup tomato paste
- 1 cup dry red wine
- 1 sprig fresh rosemary, or 1/2 teaspoon dried.
- 1 teaspoon salt
- - pepper
How To Make klops: kosher jewish meatballs
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Step 1Mix the ingredients for the klops well. Set the meat aside, covered, for the flavors to start integrating while you make the sauce.
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Step 2In 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.
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Step 3Wet 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. -
Step 4Tip 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.
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Step 5Ess gezundterheit!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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