Klops is a very old-school recipe – originally conceived as a meatloaf with an egg in the center of it, a classic peasant dish of Poland and other Baltic countries.
Baby boomers of Polish descent may remember their grandparents making this – it was beautiful sliced, but was also heavy and not well-suited to the modern palate. Klops is still served in some households in Poland, but has never made the jump to the rest of the world – virtually every recipe item I’ve found is in Polish.
Time to introduce this recipe to the world, with a twist!
I have updated the dish by taking a cue from Königsberger Klopse, also known as Soßklopse – a Prussian specialty of meatballs in a white sauce with capers. My klops recipe is based on this meatball approach, but served with a pungent green sauce instead to offset the richness.
However, Königsberger Klopse don’t have an egg in their center, which means that they aren’t true “klops” in style. I’m sure you’re thinking that unless you’ve got a chicken with a growth hormone deficiency or make a meatball big enough to choke a hippo, an egg solution just wouldn’t work.
Think an inspiration from Asia, Citizens – Quail eggs! Small enough to fit a standard meatball and completing the circle admirably!
You can of course make huge meatballs stuffed with regular eggs, or just leave the eggs out if that is easier or you’re so inclined. Either way, this recipe is delicious and I hope you enjoy it.
Battle on – The Generalissimo
The Hirshon Klops Meatballs with Sardelle Sauce
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