Konigsberger Klopse (Konigsberg Meatballs)
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
MEATBALLS
- 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, White
-
BROTH
- 6 cups water
- 1⁄2 teaspoon salt
- 1 bay leaf
- 1 small onion, Peeled, Halved
- 6 peppercorns
-
GRAVY
- 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, White
directions
-
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.
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