Konigsberger meatballs

Yield: 8 Servings

Measure Ingredient
1 cup Soft bread crumbs
¼ cup Milk
1 medium Onion; chopped
2 tablespoons Butter
1 pounds Ground beef
1 pounds Ground veal
4 \N Anchovy filets; washed
1 \N Egg; beaten with next 3: salt accent pepper
3 cups Water
2 tablespoons Chopped onion
1 \N Bay leaf
1 \N Whole clove
2 \N Peppercorns
¼ teaspoon Salt
2 tablespoons Butter
2 tablespoons Flour
2 cups Broth
2 tablespoons Lemon juice
1 tablespoon Chopped capers

Combine bread crumbs & milk in large bowl. Saute onions in butter over medium heat until golden; add to crumbs. Have beef & veal ground twice by butcher. Combine it with bread crumbs along with anchovies & egg beaten with salt, Accent & pepper. Combine lightly but thoroughly. Shape into balls about 2-inches in diameter. Bring to boil 3 cups water, chopped onion, bay leaf, clove, peppercorns & salt. Carefully put meat balls into liquid; bring back to boil, reduce heat & simmer 20 minutes. Remove meatballs with slotted spoon & set aside to keep warm. Strain the liquid.

Heat in a saucepan the butter, blend in flour & cook until it bubbles.

Remove from heat & gradually add broth, lemon juice & capers. Bring rapidly to boil, stirring constantly; cook 1-2 minutes longer. Return meatballs to sauce & gently heat thoroughly. Serve with buttered noodles.



From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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