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.
FRAU WILHELM (IKKLA) KLOCKNER
PART 1 OF 2
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .