Serves 12
70 min
German Style Goose Meatballs with Capers and Anchovies
Recipe GLPR881997119b77a4
Tender, flavorful meatballs made from ground goose enriched with anchovy paste, lemon zest, and fresh parsley, gently simmered in beef stock then finished in a rich roux-based sauce with capers. A classic German preparation perfect for special occasions, served with optional sour cream and fresh pepper on the side.
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Ingredients
2 tablespoons duck fat or unsalted butter
1 cup minced yellow or white onion
Kosher salt to taste
1½ pounds ground goose meat
¾ cup dried bread crumbs
2 teaspoons anchovy paste
Grated zest of 1 lemon
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon freshly ground white or black pepper
2 eggs
1 teaspoon Worcestershire sauce
4 cups beef stock
2 tablespoons duck fat or butter for sauce
1 cup minced onion for sauce
3 tablespoons all-purpose flour
½ cup capers, drained
2 tablespoons fresh flat-leaf parsley for garnish
Sour cream for serving (optional)
Freshly ground pepper for serving
Directions
Heat the duck fat in a small skillet over medium heat. Add the minced onion and cook, stirring frequently, until soft and translucent, approximately 5 minutes. Season with kosher salt. Do not allow the onion to brown. Remove from heat and let cool completely.
In a large bowl, combine the ground goose meat, cooled cooked onion, bread crumbs, anchovy paste, lemon zest, chopped parsley, 1 teaspoon kosher salt, and pepper. Mix gently to combine.
Add the eggs and Worcestershire sauce to the meat mixture. Mix by hand until just combined; do not overwork.
Line a baking sheet with parchment or waxed paper. Using a teaspoon, form the meat mixture into small meatballs and arrange them on the prepared sheet.
Pour the beef stock into a wide, deep sauté pan with a lid. Bring the stock to a gentle simmer over medium-high heat.
Carefully add the meatballs to the simmering stock. Reduce heat to low, cover the pan, and cook gently for 25 minutes until the meatballs reach an internal temperature of 165°F (71°C).
Using a slotted spoon, remove the cooked meatballs from the stock and transfer them to a serving platter. Pour the stock into a heatproof container and reserve.
Wipe the sauté pan clean with a paper towel. Heat 2 tablespoons of duck fat in the pan over medium-high heat. Add the remaining minced onion and cook, stirring often, until translucent, about 5 minutes. Do not brown.
Sprinkle the flour over the cooked onion and stir well to create a paste. Reduce heat to medium and cook, stirring frequently, for 2–3 minutes until the mixture reaches a light tan color similar to coffee with cream.
Gradually add the reserved hot beef stock, stirring constantly to avoid lumps. Continue adding stock until the sauce reaches the consistency of thin gravy—thinner than traditional Thanksgiving gravy but thicker than broth.
Return the meatballs to the sauce and add the drained capers. Reduce heat to low and warm through.
Stir in the fresh parsley. Remove from heat and serve immediately, offering sour cream and freshly ground pepper on the side for diners to add to taste.
