German Meatballs

Ingredients for Meatballs

1 Bread Roll
¾ Cup Water
450g Lean Ground Beef
1 Strip Bacon (Diced)
4 Anchovy Fillets (Diced)
1 Small Onion (Chopped)
1 Egg
½ Teaspoon Salt
¼ Teaspoon White Pepper

Ingredients for Broth

Ingredients for Gravy

Method For Meatballs

1. Soak the bread roll in the water for about 10 minutes.
2. Squeeze the bread roll dry and place it in the mixing bowl with the ground beef.
3. Add the bacon, anchovy fillets, onion, egg, salt and pepper.
4. Mix thoroughly.
5. Scoop out enough mixture to roll into balls of approximately 50mm diameter.
6. Put to one side.

Method For Broth

1. Season the water with salt, bay leaf, onion and peppercorns.
2. Bring the water to a boil.

Combine Meatballs & Broth

1. Add meatballs to the boiling broth and simmer over a low heat for 20 minutes.
2. Remove meatballs with a slotted spoon, set them aside but keep them warm.
3. Strain the broth through a sieve into a container and keep it warm.

Method For Gravy

1. Heat butter (or margarine) in a fry pan and stir in flour.
2. Cook for 3 minutes, stirring constantly.
3. Take two cups of the reserved broth and blend slowly into gravy.
4. Add the capers, lemon juice and mustard.
5. Simmer for 5 minutes.
6. Remove a small amount of the gravy and blend with the egg yoke.
7. Stir the gravy/egg yoke mix from 6 above back into the whole gravy.
8. Season with salt and pepper.
9. Place all meatballs into the gravy and reheat if necessary.

Serve on a preheated platter with an assortment of vegetables. Makes four servings.