britannia.org Recipe Bin: German - Entrees: Beef & Other Meats

The Recipe Bin: German - Entrees: Beef & Other Meats

Konigsberg Meatballs



Meatballs: 1 Hard Roll ¾ cup Water 1 lb Lean Ground Beef 1 Bacon Strip (Diced) 4 Anchovy Fillets (Diced) 1 Small Onion (Chopped) 1 Large Egg ½ tsp Salt ¼ tsp White Pepper	Broth: 6 cups Water ½ tsp Salt 1 Bay Leaf 1 Small Onion (Peeled & Halved) 6 Peppercorns

Gravy: 1½ tbsp Butter Or Margarine 1½ tbsp Unbleached Flour 1 tbsp Capers Juice Of ½ Medium Lemon ½ tsp Prepared Mustard 1 Large Egg Yolk ¼ tsp Salt ¼ tsp White Pepper



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.
Broth:
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:
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.
Serve:
Place reserved meatballs into the gravy and reheat if necessary.
Serve on a preheated platter.


Makes approximately 4 servings. unknown calories per serving.

Questions, Comments? Please Contact ASH
Database Last Updated: March 11 2024.
You are visitor to this page.