Destroyed Kitchen German Meatballs with Caper Sauce

Recipe by Lizzie-Babette
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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