---------- Recipe via Meal-Master (tm) v8.01
       Title: Konigsberg Meatballs
  Categories: German, Ground beef, Beef
       Yield: 4 servings
       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.