• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Konigsberger Meatballs

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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:
  • 1 ts -salt
  • 1/2 ts -accent
  • 1/4 ts -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

 Directions

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

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