Meatballs are a common home dish in many countries of the world. Let's cook meatballs in the traditional German version - klops in tomato. Step-by-step recipe with a photo. Video recipe.
In recent years, many new products have appeared on store shelves, and in cooking there are many new names for recipes that no one heard of in Soviet times. Klops are a very popular German dish in Europe. It is tasty, nutritious and low in calories. It can be served as a second meal for lunch or as a main meal for dinner. They go perfectly with any usual side dish: rice, mashed potatoes, spaghetti, couscous.
They are klops - meatballs in sauce that deserve special attention. However, it is often difficult to distinguish meatballs from similar products such as Swedish meatballs, Sicilian meatballs with rice, croquettes, falafel, korokke … Their difference is in the method of preparation, the composition of the minced meat and almost always, the meatballs contain filling: rice, cereals, onions, soaked bread … It would seem like balls of minced meat stewed in sauce. Nothing fancy, but they are always delicious. In many world cuisines, meatballs are one of the main dishes.
Klops are prepared very quickly. Even after a hard day, cooking them practically does not take much time. The main thing is to defrost the meat in advance. In the classic version, klops are made in béchamel sauce. But now experiments are possible, and they are prepared in tomato sauce, juice or pasta. I offer a step-by-step recipe with a photo of cooking klops in tomato.
- Caloric content per 100 g - 143 kcal.
- Servings - 10
- Cooking time - 1 hour 30 minutes
Ingredients:
- Meat - 500 g
- Onions - 1 pc.
- Capers - 30 g
- Salt - 1 tsp or to taste
- Tomato paste - 2 tablespoons
- Sour cream - 2 tablespoons
- Vegetable oil - for frying
- Semolina - 2 tablespoons
- Garlic - 1 clove
- Ground black pepper - a pinch
Step-by-step cooking of klops in tomato, recipe with photo:
1. Wash the meat, peel off the film, cut off excess fat and twist through a meat grinder with a medium wire rack.
2. Peel the onions, wash and twist through a meat grinder. Peel the garlic and pass through a press.
3. Pour semolina into the minced meat. Add salt, capers and black pepper.
4. Stir the minced meat well so that all food is evenly distributed. Then grab it with your hands, lift it up and throw it back into the plate. Repeat this process several times to release the gluten from the meat. This will help the meatballs hold well and will not break up in the pan.
Leave the minced meat to stand for 15 minutes to allow the semolina to swell and increase in size. If you start frying meatballs right away, then the groats in the finished products can unpleasantly squeak on your teeth.
5. Melt the oil in a skillet. Wet your hands with water to prevent the minced meat from sticking to them and form into medium-sized meatballs.
6. Fry them over medium heat until golden brown on all sides.
7. Stir the tomato paste with sour cream. Taste and add salt and black pepper if necessary. Pour the tomato sauce over the meatballs.
8. After boiling, simmer the meatballs over low heat under covered crumbs for 20-30 minutes. Serve ready-made klops in tomato sauce hot, freshly cooked.
See also a video recipe on how to cook Königsberg klops.
