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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Shape the mixture into small meatballs, about 1 1/2 inches in diameter. You should get approximately 20-24 meatballs.

Step 3

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.

Step 4

In the slow cooker, layer the sliced carrots and halved baby potatoes on the bottom.

Step 5

Place the browned meatballs on top of the vegetables in a single layer.

Step 6

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.

Step 7

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.

Step 8

Remove the bay leaf and discard. Garnish with additional chopped parsley before serving.

Step 9

Serve the Klops hot in bowls with the vegetables and creamy sauce. Enjoy!

Nutrition Facts

Serving size	(2256.2g)

Amount per serving	% Daily Value*
Calories	2681.9

Total Fat 164.5g	0%
Saturated Fat 68.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 784.9mg	0%
Sodium 6650.2mg	0%
Total Carbohydrate 144.0g	0%
Dietary Fiber 13.8g	0%
Total Sugars 29.1g
Protein 165.2g	0%

Vitamin D 66.8IU	0%
Calcium 571.3mg	0%
Iron 18.6mg	0%
Potassium 3605.7mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 24.3%

Carbs: 21.2%