Konigsberg Meatballs

* Exported from MasterCook *

Konigsberg Meatballs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---------meatballs----------
1 Bay leaf
1 Hard roll
1 Onion; small, peeled -- halved
3/4 cup Water
6 Peppercorns
1 pound Ground beef -- lean
-----------gravy------------
1 Bacon; strip -- diced
1 1/2 tablespoon Butter or margarine
4 Anchovy fillets -- diced
1 1/2 tablespoon Unbleached flour
1 Onion; small -- chopped
1 tablespoon Capers
1 Egg -- large
1 Lemon juice -- of 1/2med.lemon
1/2 teaspoon Salt
1/2 teaspoon Mustard -- prepared
1/4 teaspoon Pepper -- white
1 Egg yolk -- large
-----------broth------------
1/4 teaspoon Salt
6 cup Water
1/4 teaspoon Pepper -- white
1/2 teaspoon Salt

Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry;
place in mixing bowl with the ground beef. Add the bacon, anchovy fillets,
onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the
water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat
mixture into balls about 2 inches in diameter. Add to the boiling broth and
simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set
aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir
in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of
reserved broth. Add the drained capers, lemon juice, and mustard.
Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg
yolk. Stir egg yolk back into the sauce. Season with salt and pepper.
To Serve: Place reserved meatballs into the gravy and reheat if necessary.
Serve on a preheated platter.



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