Free Recipe Konigsberger Meatballs

Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Konigsberger Meatballs Recipe

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

Konigsberger Meatballs Preparation

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, .

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