Destroyed Kitchen German Meatballs with Caper Sauce
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
- flour
- 3 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
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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Reviews
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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!!
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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
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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.