Koenigsberger Klopse(Meatballs)

• 2lb ground sirloin
• 1/2 lb ground pork
• 1 large onion finely chopped
• 1/2 cup finely chopped parsley
• 1 egg
• 1/2 cup breadcrumbs
• Salt and fresh ground pepper to taste
• 1 TB Dijon mustard
• Form meat balls and roll in seasoned flour
• 2 cans concentrated beef bouillon and 2 cans water
• Juice of 6 lemons
• 4 TB of drained capers
• 5 TB flour

1. Heat bouillon and lemon juice to a simmer. Add floured meatballs with slotted spoon.
2. Cover and simmer on low heat for 25 minutes. Add capers simmer 5 minutes more.
3. Mix the flour with enough water to form a thick liquid with no lumps.
4. Carefully remove meatballs with slotted spoon and add the flour mixture until you obtain the desired thickness. Taste for tartness adding lemon juice as desired. Check for seasoning.
5. May be prepared ahead and slowly reheated.

ground sirloin, ground pork, onion, parsley, egg, breadcrumbs, salt, tb, meat, concentrated beef bouillon, lemons, tb, tb flour

Taken from www.epicurious.com/recipes/member/views/koenigsberger-klopse-meatballs-1238907 (may not work)