Mother of Invention Crock Pot Klops

READY IN: 5hrs 15mins
Recipe by Mirj2338

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.

Top Review by Michelle S.

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!

Ingredients Nutrition


  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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