- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 507.4
- Total Fat: 33.2 g
- Cholesterol: 200.6 mg
- Sodium: 2,314.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.9 g
- Protein: 26.5 g
Meatballs a la KoenigsbergSubmitted by: BINEMELLES
IntroductionA traditional german recipe that originates from the east prussian cuisine. A traditional german recipe that originates from the east prussian cuisine.
* Bread roll, white, 1.5 serving (yesterdays!)
* Ground beef, extra lean, 14 oz
* Egg, fresh, 2 medium
* Yellow Mustard, 1 tsp
* Onions, raw, 1 medium (2-1/2" dia)
* Anchovies, 2
* Butter, unsalted, 4 tbsp
* Vegetable Broth, 4 cup
* Wheat flour, white, all-purpose, 0.2 cup
* Milk, 3.25%, 1 cup
* Lea & Perrins, Worcestershire Sauce, 1 tsp
* Capers, canned, 6 tbsp
* Lemon Juice, 1 lemon yields
* Pepper, black, 1 tsp
* Salt, 1 tsp
Bring the broth to a boil, turn down the heat, roll about 24 golf ball sized meatballs and slide into broth. Simmer on medium heat for 15 minutes, the broth should not bubble, just simmer gently.
In a saucepan heat remaining butter, toast flour for a minute, then add some of the broth, ladle by ladle, about a cup, and a cup of milk, taking care to bring it back to a boil before adding more liquid. The sauce should get the consistency of heavy whipping cream.
Season with salt, pepper, Worcestershire sauce and lemon juice to taste. Add capers and serve over meatballs.
This dish is best accompanied by potatoes or rice, serves 4 as a main course.
Number of Servings: 4
Recipe submitted by SparkPeople user BINEMELLES.