Mother of Invention Crock Pot Klops

Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

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.

Ingredients Nutrition

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.

Reviews

(4)
Most Helpful

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!

Michelle S. December 19, 2005

Very good, a yummy weekday meal. Next time I would add a little more flavour to my meatballs but I do like alot of flavour!

Dinner Time November 13, 2010

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!

~Bekah~ July 21, 2008

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