Prep 1 hr
Cook 45 mins
This recipe will destroy your kitchen, but the result is an unusual, delicious German dinner. Capers and anchovies are the secrets to these meatballs. The anchovy flavor doesn't stand out on its own, but adds a depth of flavor to these meatballs. The capers just complement the lighter tasting ground meats. Serve with noodles, rice, or mashed potatoes. Add a salad and some hearty German style beer, and you're all set. From "Simple Fare" by Ronald Johnson.
- 1⁄2 lb ground pork
- 1⁄2 lb ground turkey (or veal)
- 3⁄4 cup breadcrumbs (dried or fresh)
- 1 1⁄4 cups milk
- 1 small onion, finely grated
- 2 teaspoons anchovy paste (or 2 anchovy filets, finely minced)
- salt & freshly ground black pepper
- 1 egg, slightly beaten
- 1⁄4 teaspoon grated or very finely minced lemon, zest of
- 2 tablespoons melted butter
- 3 cups chicken stock or 3 cups veal stock or 3 cups beef stock (or a mix, if you want)
- 2 tablespoons butter
- 1⁄4 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons capers, chopped
- Combine ground meats in a bowl and set aside.
- In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt.
- Add pepper egg, lemon zest, and melted butter, combining well.
- When combined, add the ground meats to this, and combine gently with your hands (do not overwork).
- Shape meatballs into 1 inch balls and roll in flour.
- In a large skillet or pot, warm stock to a good simmer.
- Put meatballs into simmering stock and poach, covered, for 15 minutes.
- You may need to poach in batches so as not to overcrowd meatballs; if so, when one batch is done, put them in a large bowl and keep warm.
- Once all meatballs have been poached and removed from the stock, strain the stock and reserve.
- Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes.
- Whisk in 2 c of the strained stock and cook until it's bubbly and smooth, stirring as need to keep it smooth.
- Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.
- Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.
Oh yes, it was a messy kitchen, probably too ambitious a project for a work night, but SO worth it. I doubled the recipe because I had gotten 1 lb. each of ground pork and veal in the market. It made SO many meatballs, I have two more packs in my freezer. Like Bergy said, I'll just defrost them and make the sauce again, which is easy enough. SO SO GOOD! I served them over noodles, with fresh green beans as a veg. Thanks Beth T!!
Hey! It wasn't the recipe that nearly destroyed my kitchen it was the stampede to get at them. Excellent recipe. I used fresh crumbs and the only thing I did differently was to pan fry (brown) the meatballs after poaching them it gave them a nice color and sealed in the flavors.I will make another batch to freeze and will freeze them after poaching,- to serve - thaw and make the sauce. The stock can be frozen too then just thaw the stock and continue to make the sauce. Thanks Beth a winner
I am surprised no one had issues with there being SO much liquid in the recipe. I had to add another 3/4 cup of bread crumbs and 2 more ponds of hamburger to salvage this recipe. I didn't destroy my kitchen, but it destroyed ground beef supply. They turned out decent, though and at least I have some ready to go in the freezer.