Konigsberger Klopse, or Poached Meatballs with Lemon Sauce

The original recipe comes from a crunchy-hippie sort of book called "Back to Basics" that teaches all manner of rustic survival skills, including how to make this Midwestern specialty.  I have yet to meet anyone in the Midwest who's heard of this dish, but once you mention that there's a white gravy with some meat, everyone gets real excited.

I prefer to make a double batch of this as it's hard to purchase 1/2 lbs. of ground meat at my grocery stores.  If I've got 1 full pound, then by golly, I'll just make 2 recipes' worth and freeze some.  Why prep twice?

This is going into my freezer, so I'll update later with cookery pics, like this one:

Poached Meatballs with Lemon Sauce
Makes 12 servings (2 batches)

3 lbs. ground meat (preferably 1 lb. ground beef, 1 lb. ground pork and 1 lb. ground veal)
1 medium onion, chopped finely
1 2 oz. tin anchovies, drained and chopped finely
2 eggs
1/2 cup milk
salt and pepper to taste
1-2 cups bread crumbs
1/2 cup butter
3 tbsp lemon juice
1/2 cup flour
2 bay leaves

Mix together ground meat, onion, anchovies, eggs, milk, seasonings and enough bread crumbs to make a mixture that will hold together.  Form into 2" meatballs (about 24).  Freeze on a cookie sheet.

Meanwhile, melt butter and lemon juice in a microwave safe bowl.  Stir in flour.  Allow to cool slightly. 

Divide frozen meatballs equally between two ziptop or vacuseal bags.  Put 1 bay leaf in each.  Divide butter-flour mixture between two small containers.  Freeze meatballs and butter-flour mixture with cooking instructions.

To cook, thaw.  For 1 6-serving batch, bring 2 quarts of water to a boil with bay leaf.  Reduce to simmer, and add meatballs.  Simmer, uncovered, for 20 minutes.  Remove to a platter.  Ladle out 2 cups of cooking liquid (try to avoid chunky bits).  Melt butter-flour mixture in a saucepan and cook 1 minute when melted.  Whisk in 2 cups cooking liquid and cook 5 minutes, until thickened.  Pour over meatballs to serve. Pin It