Recipe - German Meat Balls (Koenigsberger Klops)

MEATBALLS
1 pound Beef, ground
1 pound Pork, ground
1 Onion, grated
1/3 cup Bread crumbs
ds Salt
ds Pepper
ds Nutmeg
5 Eggwhites, beaten stiff

SAUCE
3 cup Water
1 Onion, cut fine
4 Bay leaves
1 tablespoon Sugar
1 teaspoon Salt
One half teaspoon Allspice & peppercorns,
+combined
One fourth cup Tarragon vinegar
1 tablespoon Flour
5 Egg yolks, beaten
1 Lemon, cut or sliced up
Capers

MEATBALLS: Mix all ingredients, adding beaten egg whites last. Form into
balls. SAUCE: Boil first 6 ingredients 30 minutes. Strain; bring to boiling
point, add meat balls and simmer 15 minutes. Remove meat balls to hot
platter, keeping them hot. Add vinegar to liquid. Dissolve flour in small
amount of cold water, add to beaten yolks. Add this thickening mixture
gradually to seasoned liquid, stirring constantly until smooth and thick;
pour over meat balls and garnish with lemon slices and capers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini