Anchovies & meatballs Recipe
Summary
CuisineGerman
Ingredients
4 slices bread
1/2 cup milk
2 pounds meat-loaf mixture
1 can (2 ounces) anchovy fillets, drained and chopped
3 eggs
1 small onion, grated
2 tablespoons grated lemon rind
1 teaspoon salt
1/4 teaspoon pepper
2 envelopes instant beef broth or 1 teaspoon granulated beef bouillon
4 cups water
1/4 cup butter or margarine
1/4 cup flow
1 teaspoon sugar
1/2 cup dry white wine
2 tablespoons well-drained capers
1 tablespoon lemon juice
Directions
1. Place bread slices in single layer in a shallow dish; pour milk over; let stand until absorbed (about 10 minutes); break apart with fork into small pieces.
2. Combine meat-loaf mixture, half the anchovies, eggs, onion, lemon rind, salt, pepper and bread in a large bowl, mixing lightly. Shape into 32 balls.
3. Combine beef broth and water in a large skillet; heat to boiling; add meatballs, lowering into boiling broth with a slotted spoon. Simmer, uncovered, 15 minutes, or until no longer pink in center (break one open to test). Remove with slotted spoon to a deep platter. Reserve cooking liquid.
4. Make sauce: Melt butter or margarine in a medium-size saucepan; stir in flour and sugar; cook until bubbly, stirring constantly. Gradually add wine and 2 cups of the cooking liquid, continuing to stir until mixture is thickened and bubbles 1 minute. Stir in capers, lemon juice and remaining half of anchovies, stirring until anchovies are blended into sauce. Spoon over meatballs
2. Combine meat-loaf mixture, half the anchovies, eggs, onion, lemon rind, salt, pepper and bread in a large bowl, mixing lightly. Shape into 32 balls.
3. Combine beef broth and water in a large skillet; heat to boiling; add meatballs, lowering into boiling broth with a slotted spoon. Simmer, uncovered, 15 minutes, or until no longer pink in center (break one open to test). Remove with slotted spoon to a deep platter. Reserve cooking liquid.
4. Make sauce: Melt butter or margarine in a medium-size saucepan; stir in flour and sugar; cook until bubbly, stirring constantly. Gradually add wine and 2 cups of the cooking liquid, continuing to stir until mixture is thickened and bubbles 1 minute. Stir in capers, lemon juice and remaining half of anchovies, stirring until anchovies are blended into sauce. Spoon over meatballs
