Destroyed Kitchen German Meatballs With Caper Sauce Recipes

Steps:

• 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.

Steps:

• Meatballs:
• Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
• Add ground meat and mix well.
• Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
• Form into 2-inch balls.
• Bring bouillon to a boil in a large saucepan; drop in meatballs.
• Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
• Strain and reserve liquid.
• Sauce:.
• Melt butter in a saucepan.
• Stir in flour and blend well, cook 1 minute.
• Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
• Add lemon juice and capers. Season with salt and pepper.
• Add meatballs and heat through.

Steps:

• In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
• In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.