*  Exported from  MasterCook  *
 
                            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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