Mother of Invention Crock Pot Klops
Discover comfort food at its finest with "Mother of Invention Crock Pot Klops," a hearty and flavorful slow-cooker recipe that blends convenience with homemade charm. This dish features tender, perfectly seasoned meatballs made with a blend of ground beef and pork, enriched with minced garlic, fresh parsley, and a hint of paprika for a savory depth of flavor. Nestled atop a bed of sliced carrots and baby potatoes, the meatballs simmer gently in a rich beef broth, creating an irresistible medley of tastes. Finished with a creamy sour cream-based sauce, this all-in-one meal is both satisfying and effortless, ideal for busy weeknights or a cozy family dinner. With minimal prep time and the magic of your crockpot, this recipe delivers incredible flavor with every spoonful. Don't forget the fresh parsley garnish for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium, finely diced onion
- 2 minced garlic cloves
- 1 large egg
- 0.5 cup breadcrumbs
- 2 tablespoons milk
- 2 tablespoons, chopped (plus more for garnish) fresh parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups beef broth
- 0.5 cup sour cream
- 2 tablespoons all-purpose flour
- 2 large, sliced carrots
- 12 small, halved baby potatoes
- 1 bay leaf
Instructions
In a large bowl, combine the ground beef, ground pork, diced onion, minced garlic, egg, breadcrumbs, milk, parsley, paprika, salt, and pepper. Mix until well combined but do not overwork the mixture.
Shape the mixture into small meatballs, about 1 1/2 inches in diameter. You should get approximately 20-24 meatballs.
In a large skillet over medium heat, brown the meatballs in batches. Cook for 2-3 minutes per side until golden. They do not need to be fully cooked through at this stage. Set the browned meatballs aside.
In the slow cooker, layer the sliced carrots and halved baby potatoes on the bottom.
Place the browned meatballs on top of the vegetables in a single layer.
Add the beef broth to the slow cooker along with a bay leaf. Cover and cook on low heat for 6 hours or on high heat for 4 hours.
In the last 30 minutes of cooking, whisk together the sour cream and all-purpose flour in a small bowl. Stir a few tablespoons of the hot broth from the slow cooker into the sour cream mixture to temper it, then pour the mixture into the slow cooker and gently stir to combine. Let cook for an additional 30 minutes until the sauce thickens.
Remove the bay leaf and discard. Garnish with additional chopped parsley before serving.
Serve the Klops hot in bowls with the vegetables and creamy sauce. Enjoy!
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 6650 mg | 289% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.1 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 571 mg | 44% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3606 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
