Konigsberger Klopse (konigsberg Meatballs)

Ingredients

• Servings: 4
• 1 hard roll
• 3/4 cup water
• 1 lb beef, ground, lean
• 1 slice bacon, diced
• 4 anchovy fillets, diced
• 1 small onion, chopped
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper,
• 6 cups water
• 1/2 teaspoon salt
• 1 bay leaf
• 1 small onion, peeled, halved
• 6 peppercorns
• 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
• 1 1/2 tablespoons unbleached flour
• 1 tablespoon capers
• 1/2 medium lemon, juice of
• 1/2 teaspoon mustard, prepared
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper,

Recipe

• 1 meatballs:
• 2 soak the roll in the water for about 10 minutes.
• 3 squeeze it dry; place in mixing bowl with the ground beef.
• 4 add the bacon, anchovy fillets, onion, egg, salt and pepper.
• 5 mix thoroughly.
• 6 prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
• 7 shape the meat mixture into balls about 2 inches in diameter.
• 8 add to the boiling broth and simmer over low heat for 20 minutes.
• 9 remove meatballs with a slotted spoon, set aside, and keep warm.
• 10 gravy:
• 11 to prepare gravy, heat butter in a frypan and stir in flour.
• 12 cook for 3 minutes, stirring constantly.
• 13 slowly blend in 2 cups of reserved broth.
• 14 add the drained capers, lemon juice, and mustard.
• 15 simmer for 5 minutes.
• 16 remove a small amount of the sauce to blend with the egg yolk.
• 17 stir egg yolk back into the sauce.
• 18 season with salt and pepper.
• 19 to serve:
• 20 place reserved meatballs into the gravy and reheat if necessary.
• 21 serve on a preheated platter.