Konigs (Meatballs in Caper Sauce)



1 Lb. Extra Lean ground beef
2 Tbsp. Tarragon
¼ Cup Fine Bread Crumbs
1 Egg Yolk
2 tsps. Yellow Mustard
Salt and Pep
1 jar Capers
2 tbs. Butter
1 tbsp. Soy Sauce
Bow Tie Pasta

How to make it:

1. In a large bowl mix ground beef, tarragon, bread crumbs, egg yolk, salt and pepper to taste, and half of the mustard. Give it a good mix and set aside.

2. In a large pot or deep pan melt the butter and slowly add some flour. Using a whisk stir the mixture and continue to add small amounts of flour until the mixture crumbles. Be careful not to overcook or brown the flour and butter. Add just enough water so that it will completely cover the meatballs later.

3. Whisk vigorously so that all the crumbs begin to dissolve.

4. Add the remaining mustard and the jar of capers including half of the juice.

5. Take the ground beef mixture and fashion into balls, roughly an inch in diameter. Do not make too large. As you do this, add the meatballs to the pot/pan.

6. Let simmer for roughly 30-45 minutes or until the meat balls are thoroughly cooked, as the sauce simmers fat will collect on top, using a spoon, scoop out the excess fat and dispose.

7. The sauce will have already begun to thicken, add a small amount of corn starch and water mixture and this will thicken the sauce to your desired consistency. Add the soy sauce and let simmer for another 10 minutes.

8. Serve over Bow Tie pasta and enjoy.

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