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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (272g) Recipe makes 8 servings |
||
| Calories 362 | ||
| Calories from Fat 168 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.7g | 28% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 129mg | 43% | |
| Sodium 397mg | 16% | |
| Potassium 597mg | 17% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 6.2g | ||
| Protein 24.6g | 49% | |
Mother of Invention Crock Pot Klops
By: Mirj
Apr 28, 2005
I invented this recipe yesterday when I had a bottle of sweet white wine leftover from the Passover seder and couldn't bear to let it go to vinegar in the fridge. My future FIL was coming to dinner, and this is what I came up with, served with mashed potatoes and lemon broccoli on the side. The smell was amazing, and so were the leftovers the next day. They say that necessity is the mother of invention. Well, so are leftovers.
SERVES 8
Ingredients
Klops
- 2 lbs ground beef
- 2 eggs
- 3/4 cup matzo meal (or breadcrumbs)
- 1 tablespoon paprika
- 1 teaspoon garlic granules
- salt
- ground pepper
Sauce
-
1 (16 ounce) can tomato sauce
- 1 cup sweet white wine
- 2 tablespoons sugar
- 1 1/2 cups water
Directions
1
Mix all the klops ingredients together.2
With wet hands, form giant flattened meatballs about 2 inches in diameter.3
Place the klops in the crock pot. I have a 7 quart crock, so I got most of them in one layer, with one or two in a second layer. If you have a smaller crock, just gently place the layers of klops on top of each other.4
Mix all the sauce ingredients together.5
Pour over the klops.6
Cook for one hour on high.7
Cook for 4 hours on low.8
The flavor of the meat permeates the sauce, and the flavor of the sauce permeates the meat.9
Serve with mashed potatoes.10
Leftovers taste even better the next day.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event > Religious > Passover
- Dietary > Kosher
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ~Bekah~
On Jul 21, 2008
Wonderful! I used reisling for the wine. The sauce was a bit sweet for our tastes, but the klops... I can not say enough about these meatballs. Tender, light and simply the best meatballs I have ever made. Just terrific. Thank you!
From: Michelle S.
On Dec 20, 2005
I started these later in the day than I would have liked and since I was NOT going to stay up past midnight I cooked them on low for 8 hours instead. So with the extra cook time I halved the amount of water and sugar to accomodate. I also used 8oz of bulk Italian sausage for a portion of the ground beef. Leftover Muscat was the wine. The smells wafting through the house and into my dreams was incredible! I also can not say enough for the texture of this klop, light and satiny smooth yet compact. I served these over parsley buttered noodles with roasted carrots on the side. The only thing I will do differently in the future is thicken the "gravy" more , I had a great deal of it even with cutting the water in half. This is a must try if you won a crockpot!
From: NoCookDonna
On Dec 9, 2005
I used this wonderful recipe for spaghetti sauce. I did not have tomatoe sauce so I used "Rotel" with a small can of Tomato Paste. The meatballs themselves were heavenly, but the sauce was really good too. My DH really loved it over his spaghetti. Thanks, Mirj. This is going in my "Will have Again" cookbook.
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