Mother of Invention Crock Pot Klops Recipe #119466
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.
by Mirj
5¼ hours | 15 min prep
SERVES 8
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
- Mix all the klops ingredients together.
- With wet hands, form giant flattened meatballs about 2 inches in diameter.
- 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.
- Mix all the sauce ingredients together.
- Pour over the klops.
- Cook for one hour on high.
- Cook for 4 hours on low.
- The flavor of the meat permeates the sauce, and the flavor of the sauce permeates the meat.
- Serve with mashed potatoes.
- Leftovers taste even better the next day.
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5 stars