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Konigsberger Klopse
(Konigsberg Meatballs)
Servings: 4

1 Hard Roll
3/4 c Water
1 lb Ground Beef
1 Bacon Strip, Diced
4 Anchovy Fillets, Diced
1 Onion, Chopped
1 Egg
1/2 t Salt
1/4 t Pepper, White

6 c Water
1/2 t Salt
1 Bay Leaf
1 Onion, Halved
6 Peppercorns

1 1/2 T Butter or Margarine
1 1/2 T Flour
1 T Capers
Juice of 1/2 lemon
1/2 t Mustard
1 Egg Yolk, Large
1/4 t Salt
1/4 t Pepper, White

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.

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.

Place reserved meatballs into the gravy and reheat if necessary.
Serve on a preheated platter.


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