Guess who dusted off her German cookbook? Oh yes, I’ve been in the mood for this traditional German dish for quite a while now. I basically grew up on this! This recipe involves a little bit of hard work, but you’ll be glad you invested the time!
What you’ll need:
- 1 1/2 lbs of meatball mix (you can pick and choose your personal favorite between ground beef, pork and veal
- 2 (2 day old) rolls
- 1 large onion, diced very small
- 1 pinch of nutmeg
- 3 large eggs
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 (4.25 oz) jar capers with liquid
- 1 egg yolk
- 1/4 cup heavy cream
- 1 tsp lemon juice
- salt and pepper
Put the rolls in a bowl of water and let them soak for 30 minutes, then squeeze the the water back out of them and add them to the meat mixture together with the eggs, chopped onions, and a pinch each of salt, pepper and nutmeg. Mix well and shape into meatballs of your preferred size. Bring well salted water to a boil in a large pot, then reduce heat to low, so that the water barely simmers. Ladle the meatballs into the pot one by one, making sure the water doesn’t boil and simmer for 10 minutes. Remove the meatballs and set aside. Reserve 2 cups of the cooking liquid.
Melt the butter in a pot, add the flour and whisk, creating a roux. Add the milk slowly, continuing to whisk to avoid clumps. Add the cooking liquid from the meatballs, continuing to whisk. Turn off the heat and let the sauce rest on the stove as is for 10 minutes. Add the capers AND the liquid from the jar to sauce mix.
Whisk the egg yolk and the heavy cream together and add to the sauce mix. Add the lemon juice. Reheat without bringing to a boil. Add salt and pepper to taste. Add the meatballs. Reheat and serve with potatoes or rice!