German Meatballs

This recipe comes from germanculture.com & is posted here for the ZWT6.

• Ready In: 55 mins
• Serves: 4

Ingredients

• FOR THE MEATBALLS

• 1  hard roll
• 3⁄4 cup water
• 1  lb ground beef, lean
• 2  tablespoons bacon bits
• 4  anchovy fillets, diced
• 1  small onion, peeled, chopped
• 1  egg
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon white pepper

• FOR THE BROTH

• 6  cups water
• 1⁄4 teaspoon salt
• 1  bay leaf
• 1  small onion, chopped
• 6  peppercorns

• FOR THE GRAVY

• 1 1⁄2 tablespoons unsalted butter
• 1 1⁄2 tablespoons unbleached flour
• 1  tablespoon capers
• 2  tablespoons lemon juice
• 1⁄2 teaspoon mustard
• 1  egg yolk
• 1  dash salt, to taste
• 1  dash pepper, to taste

Directions

1. FOR THE MEATBALLS ~ Soak the roll in the water for 10 minutes, then squeeze it dry & place it in a mixing bowl with the ground beef.
2. Add bacon, anchovy fillets, onion, egg, salt & pepper & mix thoroughly.
3. Shape the meat mixture into balls about 2 inches in diameter, then set them aside.
4. FOR THE BROTH ~ Put all the broth ingredients into a large pot & bring to a boil.
5. Add meatballs to the boiling broth & simmer over low heat for 20 minutes.
6. Remove meatballs with a slotted spoon then set them aside to keep warm, while reserving the broth.
7. FOR THE GRAVY ~ Heat butter in a skillet & stir in the flour, cooking for 3 minutes & stirring constantly.
8. Slowly blend in 2 cups of the reserved broth, then add the capers, lemon juice & mustard. Simmer for 5 minutes.
9. Remove a small amount of the gravy to blend with the egg yolk, then stir the egg mixture back into the gravy & season, if necessary, with salt & pepper.
10. Add the meatballs to the gravy & reheat if necessary before serving on a preheated platter.