Klops...YUM!

Chaviva posted a picture of the klops she made a few weeks ago. They looked so delicious I asked her to share the recipe, which she was kind enough to do. :)

I have to say, they are absolutely delicious! Even my husband thinks so. And bonus, save this recipe for next year: They are kosher l'Pesach! :)

Ready for the oven...


And coming out...






In case anyone would like it, here is the recipe:

Klops

Eastern European Sweet-and-Sour Meatballs


Meatballs
1 lb ground beef
1/4 C minced onion
1/4 C water
1/4 C matza meal or breadcrumbs
1 large egg, beaten lightly
1 tsp salt
Ground black pepper to taste

Sauce
1/2 C sugar
2 C boiling water
1 C peeled, seeded, chopped tomatoes
1/2 C chopped onion
1 tsp sour salt or 3 to 4 tbsp lemon juice
1/2 tsp salt
Ground black pepper to taste

1. To make the meatballs: Combine the meat, onion, water, matza meal/bread crumbs, egg, salt, and pepper. Moisten hands with water (to prevent sticking) and shape the meat mixture into 1-inch balls.

2. To make the sauce: Melt the sugar in a larger saucepan over low heat until light brown. Gradually stir in the water. Add the remaining sauce ingredients and simmer for 5 minutes.

3. Add the meatballs, cover, and simmer over low heat, or transfer to a casserole and bake in a 300-degree oven, for 1 1/2 hours.

Note: Sour salt is another name for citric acid crystals. They are used in some northern countries, where citrus fruits are rare, as a substitute for lemon.