| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Beef, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef, ground |
| 1 |
lb |
Pork, ground |
| 1 |
|
Onion, grated |
| 1/3 |
c |
Bread crumbs |
|
ds |
Salt |
|
ds |
Pepper |
|
ds |
Nutmeg |
| 5 |
|
Eggwhites, beaten stiff |
| 3 |
c |
Water |
| 1 |
|
Onion, cut fine |
| 4 |
|
Bay leaves |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Allspice & peppercorns, +combined |
| 1/4 |
c |
Tarragon vinegar |
| 1 |
tb |
Flour |
| 5 |
|
Egg yolks, beaten |
| 1 |
|
Lemon, sliced |
|
|
Capers |
INSTRUCTIONS
MEATBALLS
SAUCE
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
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