Konigsberg Meatballs

KONIGSBERG MEATBALLS

4 Preparation Time :

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 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. - - - - - - - - - - - - - - - - - -