It is 'Flashback Friday' and I am re-posting a recipe that I shared here in the very early days of this blog, in June of 2008. Some call them Kotletten or Cutletten and others know them as Klopps, but no matter what you may call them, they are a tasty deep-fried meatball. We had them often in my childhood home, and they were delicious right out of the pan for dinner. But there were always plenty left for tomorrow, to make sandwiches or for a cold picnic dinner. Now I only make them once a year, for our traditional cold Easter buffet. They showed up last Sunday on the meat platter, alongside the sliced ham and grilled farmer sausage. We have been enjoying them 'every which way' this past week, especially at lunchtime sandwiched in a roll with mustard and pickles.
- 1 pound ground beef
- 1-2 slices day-old bread
- 1 egg
- 1 medium potato, sliced
- 1 small onion, peeled and sliced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Soak bread in water, and wring out excess.
- Add the 'soaked bread' to a blender along with all other ingredients except for ground beef, and blend until smooth.
- In a large mixing bowl, combine pureed mixture and ground beef.
- Mix well with your hands.
- Form meat balls of desired size.
- Heat about 1/2 inch oil in frying pan and cook over medium-high heat.
- Turn meat balls over once well browned on the bottom side; cook several minutes longer.
My theory is that if I am going to be deep-frying I might as well make it worthwhile, so I did five times this recipe last weekend. The meatballs not only taste great cold, but can be frozen to use in other dishes.
We'd love to hear your memories of Mennonite meatballs in the comment section.