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KONIGSBERG MEATBALLS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x ---------meatballs----------
1 ea Hard roll
3/4 c Water
1 lb Ground beef -- lean
1 ea Bacon -- strip, diced
4 ea Anchovy fillets -- diced
1 ea Onion -- small, chopped
1 ea Egg -- large
1/2 ts Salt
1/4 ts Pepper -- white
1 x -----------broth------------
6 c Water
1/2 ts Salt
1 ea Bay leaf
1 ea Onion -- small, peeled,
halved
6 ea Peppercorns
1 x -----------gravy------------
1 1/2 tb Butter or margarine
1 1/2 tb Unbleached flour
1 tb Capers
1 ea Lemon juice -- of 1/2med.lemon
1/2 ts Mustard -- prepared
1 ea Egg yolk -- large
1/4 ts Salt
1/4 ts Pepper -- white
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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