Recipe - Konigsberger Meatballs

1 cup Soft bread crumbs
One fourth cup Milk
1 md Onion; chopped
2 tablespoon Butter
1 pound Ground beef
1 pound Ground veal
4 Anchovy filets; washed
1 Egg; beaten with next 3:
1 teaspoon salt
One half teaspoon accent
One fourth teaspoon pepper
3 cup Water
2 tablespoon Chopped onion
1 Bay leaf
1 Whole clove
2 Peppercorns
One fourth teaspoon Salt
2 tablespoon Butter
2 tablespoon Flour
2 cup Broth
2 tablespoon Lemon juice
1 tablespoon Chopped capers

Combine bread crumbs & milk in large bowl. Saute onions in butter over
medium heat until golden; add to crumbs. Have beef & veal ground twice by
butcher. Combine it with bread crumbs along with anchovies & egg beaten
with salt, Accent & pepper. Combine lightly but thoroughly. Shape into
balls about 2inches in diameter. Bring to boil 3 cups water, chopped
onion, bay leaf, clove, peppercorns & salt. Carefully put meat balls into
liquid; bring back to boil, reduce heat & simmer 20 minutes. Remove
meatballs with slotted spoon & set aside to keep warm. Strain the liquid.
Heat in a saucepan the butter, blend in flour & cook until it bubbles.
Remove from heat & gradually add broth, lemon juice & capers. Bring rapidly
to boil, stirring constantly; cook 12 minutes longer. Return meatballs to
sauce & gently heat thoroughly. Serve with buttered noodles.

FRAU WILHELM (IKKLA) KLOCKNER

PART 1 OF 2

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.