1 Hard Roll or 2 slices dry
3/4 cup Water
1 /2 lb Ground Beef; Lean
1 / 2 lb Ground Pork
1 / 2 lb. Ground Veal
(If you can’t find veal then substitute equal amounts of beef and pork.
4 Anchovy Fillets; Diced
1 medium Onion; finely diced, or 2 tablespoons of dried onion flakes.
1 ea Egg; Large
1/2 teaspoon salt
1/4 teaspoon White pepper ( may substitute black pepper or some pepper sauce to taste. )
6 cup Water
1/2 teaspoon Salt
1 Bay Leaf
1 / 4 cup diced onions or 1 tablespoon onion flakes
6 ea Peppercorns
6 cups of the broth
1 tablespoon Capers
Juice of one lemon ( 2 Tablespoons)
1 teaspoon Mustard (Dusseldorf or Dijon)
1 cup sour cream
3 / 4 cup flour
Salt and pepper to taste
‘Soak the roll in the milk about 10 minutes and squeeze dry.
Place bread in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg,
salt and pepper, Mix thoroughly
Prepare broth by
boiling the water, seasoned with salt, bay leaf,
onion, and peppercorns
Shape the meat mixture into
balls about 2 inches in diameter.
Add to the boiling
broth and simmer over low heat for 20 minutes. Remove
meatballs with a slotted spoon, set aside, and keep
Slowly blend in 2 cups of reserved broth. 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. To Serve:
Place reserved meatballs into the gravy and reheat if
necessary. Serve on a preheated platter.
I strained the broth through cheese cloth if you have it. This makes the broth clear.
I then added 4 cups of broth to the sauce pan, and bring to a simmer.
Mix the sour cream with the flour till smooth in a bowl
Add to the simmering stock in a slow stream. Simmer for a few minutes but don’t boil.
Add the meatballs to reheat and then plate the meatballs. Traditionally they are served with
boiled potatoes, but they are also good with noodles or rice.