Recipe: Konigsberg Meatballs

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.