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Ingredientes
- 1 x Hard Roll
- 3/4 c. Water
- 1 lb Grnd Beef, Lean
- 1 x Bacon, Strip, Diced
- 4 x Anchovy Fillets, Diced
- 1 x Onion, Small, Minced
- 1 x Egg, Large
- 1/2 tsp Salt
- 1/4 tsp Pepper, White
- 6 c. Water
- 1/2 tsp Salt
- 1 x Bay Leaf
- 1 x Onion, Small, Peeled, Halved
- 6 x Peppercorns
- 1 1/2 tsp Butter or possibly Margarine
- 1 1/2 tsp Unbleached Flour
- 1 tsp Capers
- 1 x Lemon Juice, Of 1/2Med.Lemon
- 1/2 tsp Mustard, Prepared
- 1 x Egg Yolk, Large
- 1/4 tsp Salt
- 1/4 tsp Pepper, White
Direcciones
- Soak the roll in the water for about 10 min.
- Squeeze it dry; place in mixing bowl with the grnd beef. Add in the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mix into balls about 2 inches in diameter. Add in to the boiling broth and simmer over low heat for 20 min. Remove meatballs with a slotted spoon, set aside, and keep hot. Gravy:To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 min, stirring constantly.
- Slowly blend in 2 c. of reserved broth. Add in the liquid removed capers, lemon juice, and mustard. Simmer for 5 min. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce.
- Season with salt and pepper. To Serve:Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 245 | 61% |
| Total Fat 27.19g | 34% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 1005mg | 42% |
| Potassium 403mg | 12% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.0g | 1% |
| Protein 24.83g | 40% |
