| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Beef, German, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
|
Hard Roll |
| 3/4 |
c |
Water |
| 1 |
lb |
Ground Beef, Lean |
| 1 |
|
Bacon, Strip Diced |
| 4 |
|
Anchovy Fillets, Diced |
| 1 |
|
Onion, Small Chopped |
| 1 |
|
Egg, Large |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper, White |
| 6 |
c |
Water |
| 1/2 |
t |
Salt |
| 1 |
|
Bay Leaf |
| 1 |
|
Onion, Small Peeled Halved |
| 6 |
|
Peppercorns |
| 1 1/2 |
T |
Butter or Margarine |
| 1 1/2 |
T |
Unbleached Flour |
| 1 |
T |
Capers |
| 1 |
|
Lemon Juice, Of 1/2Med.Lemon |
| 1/2 |
t |
Mustard, Prepared |
| 1 |
|
Egg Yolk, Large |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper, White |
INSTRUCTIONS
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 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. To Serve: Place reserved meatballs into the gravy and reheat
if necessary. Serve on a preheated platter. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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