Koenigsberg Meat Balls - cooking recipe

Ingredients

1 c. soft bread crumbs
1/4 c. milk
1 onion, chopped
2 Tbsp. butter
1 lb. beef, ground twice
1/4 lb. veal, ground twice
4 anchovy fillets, mashed
1 egg, beaten
1 tsp. salt
1/2 tsp. monosodium glutamate
1/4 tsp. pepper
3 c. water
2 Tbsp. chopped onion
1 bay leaf
1 whole clove
2 peppercorns
1/4 tsp. salt
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
1 Tbsp. capers, chopped
1 c. white wine
noodles

Preparation

Into a large bowl, add the bread crumbs and milk.
Saute the onion in the butter until the onion is golden.
Add to bowl along with beef, veal, anchovy fillets, egg, salt, monosodium glutamate and pepper.
Mix together and shape into balls about 2-inches in diameter.
Bring to boiling in a saucepan the water, 2 tablespoons chopped onion, bay leaf, clove, peppercorns and salt.
Carefully put the meat balls into the liquid.
Bring to boiling; reduce heat and simmer 20 minutes.
Remove the balls with a slotted spoon and set aside to keep warm.
Strain the liquid and save.
Heat in the saucepan the 2 tablespoons butter and blend in the 2 tablespoons flour.
Heat until mixture bubbles.
Remove from heat.
Gradually add 2 cups of the liquid and the lemon juice, capers and white wine.
Bring rapidly to boiling, stirring constantly.
Cook 1 to 2 minutes longer.
Return the meat balls to the sauce and heat thoroughly.
Serve with buttered noodles.