*  Exported from  MasterCook  *
 
                            Konigsberg Meatballs
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : German                           Beef
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---------meatballs----------
    1                    Bay leaf
    1                    Hard roll
    1                    Onion; small, peeled -- halved
      3/4  cup           Water
    6                    Peppercorns
    1      pound         Ground beef -- lean
                         -----------gravy------------
    1                    Bacon; strip -- diced
    1 1/2  tablespoon    Butter or margarine
    4                    Anchovy fillets -- diced
    1 1/2  tablespoon    Unbleached flour
    1                    Onion; small -- chopped
    1      tablespoon    Capers
    1                    Egg -- large
    1                    Lemon juice -- of 1/2med.lemon
      1/2  teaspoon      Salt
      1/2  teaspoon      Mustard -- prepared
      1/4  teaspoon      Pepper -- white
    1                    Egg yolk -- large
                         -----------broth------------
      1/4  teaspoon      Salt
    6      cup           Water
      1/4  teaspoon      Pepper -- white
      1/2  teaspoon      Salt
 
 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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