Konigsberger Klopse

• 8 oz of ground beef
• 8 oz of ground pork
• 4 slices bacon chopped fine
• 1 large onion ( peeled and chopped )
• 10 anchovy fillets, finely chopped
• 2 tablespoons capers, chopped
• 1 large egg, beaten
• 2 - 3 slices of white bread, soaked in water
• juice of 1 lemon
• 2 bay leaves
• 2 cloves
• 1/2 tablespoon of sunflower oil
• salt and freshly ground pepper
• 1 tablespoon of flour (Make roux with bacon drippings)

1. 1. gently fry the onion until glazed, put aside.
2. 2. mix the ground beef, pork, most of the chopped anchovies, capers, egg and the soaked bread which has been squeezed dry, together. Then mix in the cooled fried onion and some salt and pepper
3. 3. form little meatballs, put aside
4. 4. bring in a wide saucepan a fair amount of water to the boil, having salt, the lemon juice, the bay leaves and cloves added.
5. 5. place the meatballs into the hot water and bring it slowly back to the boil then lower the heat and let it simmer gently for 30 minutes
6. 6. when cooked, mix some of the stock( the water where the meatballs cooked in ) with the roux, some of the anchovies and capers, bring to boil and let simmer for 2-3 minutes
7. 7. pour over the meatballs and serve with boiled potatoes or rice and your favorite vegetable

ground beef, ground pork, bacon, onion, anchovy, capers, egg, white bread, lemon, bay leaves, cloves, sunflower oil, salt, flour

Taken from www.epicurious.com/recipes/member/views/konigsberger-klopse-1245445 (may not work)