Destroyed Kitchen German Meatballs with Caper Sauce

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“This recipe will destroy your kitchen, but the result is an unusual, delicious German dinner. Capers and anchovies are the secrets to these meatballs. The anchovy flavor doesn't stand out on its own, but adds a depth of flavor to these meatballs. The capers just complement the lighter tasting ground meats. Serve with noodles, rice, or mashed potatoes. Add a salad and some hearty German style beer, and you're all set. From "Simple Fare" by Ronald Johnson.”
1hr 45mins

Ingredients Nutrition


  1. Combine ground meats in a bowl and set aside.
  2. In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt.
  3. Add pepper egg, lemon zest, and melted butter, combining well.
  4. When combined, add the ground meats to this, and combine gently with your hands (do not overwork).
  5. Shape meatballs into 1 inch balls and roll in flour.
  6. In a large skillet or pot, warm stock to a good simmer.
  7. Put meatballs into simmering stock and poach, covered, for 15 minutes.
  8. 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.
  9. Once all meatballs have been poached and removed from the stock, strain the stock and reserve.
  10. Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes.
  11. Whisk in 2 c of the strained stock and cook until it's bubbly and smooth, stirring as need to keep it smooth.
  12. Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.
  13. Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.

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