Recipe for Konigsberg Meatballs


1 x meatballs 1 e
1 each hard roll
3/4 cup water
1 each onion; small, peeled, halved
6 each peppercorns
---- 1 lb Ground beef; lean
1 each bacon; strip, diced
4 each anchovy fillets; diced
1 each onion; small, chopped
1 each egg; large
1/2 teaspoon salt
1/4 teaspoon pepper; white
1 1/2 tablespoon butter or margarine
1 1/2 tablespoon unbleached flour
1 tablespoon capers
1 each lemon juice; of 1/2med.lemon
1/2 teaspoon mustard; prepared
1 each egg yolk; large

1 x broth 1/4 t Sa
6 cup water
1/2 teaspoon salt
1/4 teaspoon 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here