Saure Klopse - Sour Meatballs

by Bernhard Gielau
(Calgary, Alberta)

I was born in Berlin and came to Canada with my parents at the age of nine. I always looked forward to dinner when mom made Saure Klopse. My older son always enjoys the meal when I make it. My wife always did the cooking except for the odd special meal. Since retiring I have taken on all of the cooking. Here is the recipe.

Saure Klopse

INGREDIENTS

12 cups water
5 bay leaves
Allspice – ½ tsp powder or 1 tbsp kernels (better)
6 onions – slice if not straining or ¼ if straining
1 tsp salt
1 lb. ground beef
1 lb. ground pork
2 tsp Dijon mustard
Salt
Pepper
1 onion diced
2 eggs (1 per pound of meat)
½ cup bread crumbs
2-3 slices of stale bread soaked in water and squeezed
2 tbsp flour
1 cup sour cream
1 tbsp sugar
¾ cup vinegar
¼ cup butter

DIRECTIONS

In a large pot bring water, bay leaves, Allspice, onions and salt to a boil.

In a bowl combine ground beef, ground pork, mustard, salt, pepper, eggs, bread crumbs and stale bread. Mix until well blended, then form into balls about 1½” diameter. Add to boiling water and cook (covered) until the meat balls float. If straining, remove meat balls.

Return liquid to pot. In a bowl combine flour, sour cream, sugar and vinegar. Add to pot and bring to a boil. If strained, return meatballs. Simmer for 5 minutes.

Just before serving add the butter.

Serve over boiled potatoes.