| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Soft bread crumbs |
| 1/4 |
c |
Milk |
| 1 |
md |
Onion; chopped |
| 2 |
tb |
Butter |
| 1 |
lb |
Ground beef |
| 1 |
lb |
Ground veal |
| 4 |
|
Anchovy filets; washed |
| 1 |
|
Egg; beaten with next 3: salt accent pepper |
| 3 |
c |
Water |
| 2 |
tb |
Chopped onion |
| 1 |
|
Bay leaf |
| 1 |
|
Whole clove |
| 2 |
|
Peppercorns |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
c |
Broth |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Chopped capers |
INSTRUCTIONS
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 2-inches 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 1-2 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.
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