45 min
Classic German Meatballs
Recipe GLPR1bf95e93c53bc6
Tender German-style meatballs made with a blend of ground pork and beef, bound with breadcrumbs, cream, and a hint of anchovy for depth. These savory spheres are pan-seared until golden, then finished in a rich, creamy sauce with capers that balances the dish with bright, briny notes.
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Ingredients
1 medium white onion, minced
3 tablespoons plain breadcrumbs
2 tablespoons heavy cream
1 pound ground pork
1 pound ground beef
1 large egg
3 anchovy fillets, minced
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more for seasoning
1 bay leaf
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup heavy cream
2 tablespoons capers plus 1 tablespoon brine
1/2 teaspoon kosher salt, plus more to taste
Chopped fresh parsley for garnish, optional
Directions
In a large bowl, combine the minced onion, breadcrumbs, 2 tablespoons heavy cream, ground pork, ground beef, egg, minced anchovies, black pepper, and 2 teaspoons kosher salt. Mix gently with your hands until just combined—do not overmix, as this will make the meatballs tough.
Form the mixture into 18 to 20 meatballs, each about 1.5 inches in diameter. Place them on a plate and set aside.
Bring a large pot of salted water to a boil with the bay leaf. Carefully add the meatballs and simmer gently for 12 to 15 minutes until they reach an internal temperature of 160F. Remove the meatballs with a slotted spoon and set aside; discard the cooking water and bay leaf.
In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux and cook, stirring constantly, for 2 to 3 minutes until it turns a light golden color.
Gradually whisk in the 1/2 cup heavy cream, stirring until smooth and no lumps remain. Add the capers and their brine, stirring well to incorporate.
Return the cooked meatballs to the pot and stir gently to coat them evenly with the cream sauce. Season with 1/2 teaspoon kosher salt and additional salt to taste. Simmer over low heat for 3 to 5 minutes until heated through.
Transfer the meatballs and sauce to a serving platter. Garnish with chopped fresh parsley if desired, and serve warm.
