Central Texas Cooking
 

Konigsberger Klopse Poached Meatballs with Lemon Sauce

Meat Mixture:
1 lb. ground beef
1 egg 
2 slices bread 
1/4 cup water
1/2 tsp. poultry seasoning

Sauce:
1 cup water
2 beef bouillon cubes
1 Tbsp. lemon juice
1 tsp. cornstarch
2 Tbsp. cold water
1 egg yolk

Combine meat mixture and shape into meatballs. Bring water to a boil in skillet. Add bouillon cubes and stir until dissolved. Gently drop meatballs into simmering bouillon. Cook 10 minutes. Remove meatballs and drain on paper towels. Add lemon juice to bouillon. Dissolve cornstarch in cold water then stir into bouillon. Continue to cook, stirring constantly, until slightly thickened. Add a small amount of hot bouillon mixture to egg yolk. Beat well and stir into bouillon. Remove from heat and pour over meatballs. Serves 4.

Note: Serve with new potatoes.



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