Koenigs Berger Klops(Meatballs) - cooking recipe

Ingredients

3 Tbsp. chopped parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. grated lemon grind
1 tsp. lemon juice
1 tsp. worcestershire sauce

Preparation

Soak in milk to cover 1 slice bread about 1-inch thick.
Beat well 2 eggs and add to 1 1/2 lb. finely ground meat (1/2 lb. beef, 1/2 lb. veal, 1/2 lb. pork).
Melt 1 tablespoon butter, saute in it until golden 1/2 cup finely chopped onion.
Add them to the meat. Wring the milk from the bread and add the bread to the meat along with the above ingredients.
Combine well.
Do this literally with the hands.
Shape lightly into 2-inch balls.
Drop into 5 cups boiling stock (made with 4 bouillon cubes).
Simmer covered for about 15 minutes.
Remove meat balls from the stock.
Make gravy of it by using for every cup of stock 2 tablespoons butter, 2 tablespoons flour; correct the seasoning.
Cook and stir until smooth and hot.
Add 2 tablespoons capers, 2 tablespoons lemon juice and 2 tablespoons chopped parsley.
Reheat the meatballs in the gravy.
Serve over boiled noodles or spaetzle (German egg dumplings).
Serves 6; makes about ten 2 inch balls.