Name: Konigsberg Meatballs
Yield: 4 servings

The Recipe Bin: German - Entrees: Beef & Other Meats

Konigsberg Meatballs



Meatballs: 1 Hard Roll ¾ cup Water 1 lb Lean Ground Beef 1 Bacon Strip (Diced) 4 Anchovy Fillets (Diced) 1 Small Onion (Chopped) 1 Large Egg ½ tsp Salt ¼ tsp White Pepper	Broth: 6 cups Water ½ tsp Salt 1 Bay Leaf 1 Small Onion (Peeled & Halved) 6 Peppercorns	Gravy: 1½ tbsp Butter Or Margarine 1½ tbsp Unbleached Flour 1 tbsp Capers Juice Of ½ Medium Lemon ½ tsp Prepared Mustard 1 Large Egg Yolk ¼ tsp Salt ¼ tsp White Pepper



Soak the roll in the water for about 10 minutes.
Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
Heat butter in a frypan and stir in flour.
Place reserved meatballs into the gravy and reheat if necessary.
Squeeze it dry; place in mixing bowl with the ground beef.
Shape the meat mixture into balls about 2 inches in diameter.
Cook for 3 minutes, stirring constantly.
Serve on a preheated platter.
Add the bacon, anchovy fillets, onion, egg, salt and pepper.
Add to the boiling broth and simmer over low heat for 20 minutes.
Slowly blend in 2 cups of reserved broth.
Mix thoroughly.
Remove meatballs with a slotted spoon, set aside, and keep warm.
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.


Makes approximately 4 servings.

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Database Last Updated: March 27 2024.
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