Konigsberger Klopse
 

I love KKs, and remember making them for German class with my Mom one
year.
Yum!

Konigsberger Klopse

(4 servings)

Meatballs:
1 ea Hard Roll
3/4 cup Water
1 lb Ground Beef; Lean
1 ea Bacon; Strip, Diced
4 ea Anchovy Fillets; Diced
1 ea Onion; Small, Chopped
1 ea Egg; Large
1/2 tsp Salt
1/4 tsp Pepper; White

Broth:
6 cup Water
1/2 tsp Salt
1 ea Bay Leaf
1 ea Onion; Small, Peeled, Halved
6 ea Peppercorns

Gravy:
1 1/2 Tbsp Butter or Margarine
1 1/2 Tbsp Unbleached Flour
1 Tbsp Capers
1 ea lemon juice; of 1/2 med.lemon
1/2 tsp Mustard; Prepared
1 ea Egg Yolk; Large
1/4 tsp Salt
1/4 tsp Pepper; White


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



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