German Meatballs in Caper Sauce
Tender, delicate boiled meatballs bathed in a rich, velvety white cream sauce laced with tangy capers.
- 45 min
- 968 kcal / serving
- medium
- Protein
- 50.5 g
- Fat
- 66.5 g
- Carbs
- 28 g
Contains: gluten, egg, fish, milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g ground meat (veal or mixed beef/pork)
- 1 pc stale bread roll (soaked in water)
- 1 pc egg (medium)
- 1 pc onion (finely diced)
- 2 pc anchovy fillets (finely minced, optional)
- 750 ml vegetable broth (for poaching)
- 2 tbsp butter
- 2 tbsp wheat flour
- 100 g heavy cream
- 3 tbsp capers (drained)
Method
- Squeeze the excess water from the bread roll, then knead it with the ground meat, egg, diced onion, and minced anchovies.
- Shape the meat mixture with damp hands into approximately 8 equally sized, round meatballs.
- Bring the vegetable broth to a boil in a wide pot, lower the heat, and gently poach the meatballs for 15 minutes.
- Remove the meatballs with a slotted spoon and keep warm; strain and reserve the cooking broth.
- Melt the butter in a clean pot, stir in the flour (roux), and gradually whisk in about 400 ml of the warm cooking broth.
- Stir in the heavy cream and capers, simmer the sauce for 5 minutes, then return the meatballs to the sauce to warm through.
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