Konigsberg meatballs Recipe

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Konigsberg meatballs

Artist:	_	Yield:	4
Categories:	Beef, German, Meats, Western European	Rating:	0
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Ingredients:

1	x	MEATBALLS
1	each	Hard roll
3/4	cup	Water
1	lbs	Ground beef, lean
1	each	Bacon, strip, diced
4	each	Anchovy fillets, diced
1	each	Onion, small, chopped
1	each	Egg, large
1/2	tsp	Salt
1/4	tsp	Pepper, white
1	x	BROTH
6	cup	Water
1/2	tsp	Salt
1	each	Bay leaf
1	each	Onion, small, peeled, halved
6	each	Peppercorns
1	x	GRAVY
1 1/2	tbsp	Butter or margarine
1 1/2	tbsp	Unbleached flour
1	tbsp	Capers
1	each	Lemon juice, of ½med.lemon
1/2	tsp	Mustard, prepared
1	each	Egg yolk, large
1/4	tsp	Salt
1/4	tsp	Pepper, white

Procedures:

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