|
German
Meat Balls
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
Meat Balls
1 bay leaf
1 hard roll
1 small onion, peeled and halved
3/4 cup water
6 peppercorns
1 pound ground beef, lean
Gravy
1 bacon strip, diced
1 1/2 tbsp butter or margarine
4 anchovy fillets, diced
1 1/2 tbsp unbleached flour
1 small onion, chopped
1 tbsp capers
1 egg
lemon juice of 1/2 lemon
1/2 tbsp salt
1/2 tsp mustard
1/4 tsp white pepper
1 egg yolk
Broth
1/4 tsp salt
6 cup water
1/4 tsp white pepper
1/2 tsp salt
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
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.
Serve on a preheated platter.
|
