German Meat Balls
From smurfetta 16 years agoIngredients
- Meat Balls shopping list
- 1 bay leaf shopping list
- 1 hard roll shopping list
- 1 small onion, peeled and halved shopping list
- 3/4 cup water shopping list
- 6 peppercorns shopping list
- 1 pound ground beef, lean shopping list
- gravy shopping list
- 1 bacon strip, diced shopping list
- 1 1/2 tbsp butter or margarine shopping list
- 4 anchovy fillets, diced shopping list
- 1 1/2 tbsp unbleached flour shopping list
- 1 small onion, chopped shopping list
- 1 tbsp capers shopping list
- 1 egg shopping list
- lemon juice of 1/2 lemon shopping list
- 1/2 tbsp salt shopping list
- 1/2 tsp mustard shopping list
- 1/4 tsp white pepper shopping list
- 1 egg yolk shopping list
- broth shopping list
- 1/4 tsp salt shopping list
- 6 cup water shopping list
- 1/4 tsp white pepper shopping list
- 1/2 tsp salt shopping list
How to make it
- 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 fry-pan 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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