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KOENIGSBERGER KLOPSE-( german meatballs)

MyCookbook Recipe Database
MyCookbook Member: Senegal
Recipe Category: Beef
Recipe Preparation Level: difficult
    yield: 4 servings

    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 tsp Salt
    1/4 tsp Pepper; White

    BROTH
    6 c Water
    1/2 tsp Salt
    1 ea Bay Leaf
    1 ea Onion; Small, Peeled, Halved
    6 ea Peppercorns

    GRAVY
    1 1/2 Tbs Butter or Margarine
    1 1/2 Tbs Unbleached Flour
    1 Tbs Capers
    1 ea Lemon Juice; Of 1/2Med.Lemon
    1/2 tsp Mustard; Prepared
    1 ea Egg Yolk; Large
    1/4 tsp Salt
    1/4 tsp 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 fry pan 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.


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