GERMAN MEATBALLS IN CREAMY CAPER SAUCE
Serves: 4
Meatballs:
2 slices bread / roll
250 ml lukewarm milk
500 g ground veal or 400 g beef and 100 g pork
1 large egg
2 – 4 Anchovies, finely chopped
2 onions, finely chopped
1 teaspoon butter
1 bunch flat leaf parsley, ¾ of the bunch finely chopped
zest of 1 small lemon
400 ml beef or veal stock
freshly cracked black pepper
Sauce:
30 g butter
25 g flour
3 tablespoons capers
2 tablespoons lemon juice
125 ml cream
⅛ liter dry white wine (Optional)
pinch of sugar
freshly cracked black pepper
2 egg yolks
To make the meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley and zest.
Melt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs.
Bring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce.
To make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper.
Lightly beat the egg yolks and whisk into the sauce, making sure it does not boil.
Slowly add the meatballs to the sauce and allow them to heat through.
Serve with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes.
Recipe shared: Joan Schubert
