Mother of Invention Crock Pot Klops
- 2 lbs ground beef
- 2 eggs
- 34 cup matzo meal (or breadcrumbs)
- 1 tablespoon paprika
- 1 teaspoon garlic granules
- salt
- ground pepper
- 1 (16 ounce) can tomato sauce
- 1 cup sweet white wine
- 2 tablespoons sugar
- 1 12 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.
ground beef, eggs, matzo meal, paprika, garlic, salt, ground pepper, tomato sauce, sweet white wine, sugar, water
Taken from www.food.com/recipe/mother-of-invention-crock-pot-klops-119466 (may not work)