German Style Meatballs

2 Slices of Bread, Pulsed into Crumbs
1 Egg Yolk
3 Tablespoons Butter
3 Tablespoons Sour Cream
2 Tablespoons Flour
25 Capers
2 Small Yellow Onions, 1 Quartered, 1 Minced
1 lb Ground Meat, Pork, Beef or Turkey
4 Cups of Beef Stock
1 Tablespoon of Lemon Juice
2 oz White Wine
1 Bay Leaf
4 Juniper Berries
5 Peppercorns, Whole
Salt & Pepper
Fresh Parsley for garnish, chopped

DIRECTIONS:

1. In a large skillet on medium heat, melt 1 tablespoon of butter and sauté minced onions until nice and translucent about 6 mins, then set aside to slightly cool.

2. In a large sauce pot on medium low heat up 4 cups of stock along with pepper corns, bay leaf, quartered onion and juniper berries and bring just under a boil.

3. In a large bowl add ground meat, cooked onions, bread crumbs, egg yolk with a good pinch of salt & pepper and fully combine, form mixture into 13 meatballs of the same size. Carefully add all meatballs to stock and boil for about 12 mins until nice and firm to the touch, then remove meatballs, place on a baking sheet covered with tin foil until ready to use.

4. In a large skillet on medium heat melt 2 tablespoons of butter then add 2 tablespoons of flour and stir to fully combine for 2 mins. Slowly whisk in 1 1/2 cups of the strained meatball cooking liquid to the mixture until nice and smooth.

5. While whisking sauce add capers, white wine, lemon juice and sour cream along with a pinch of salt to taste until fully combined. Once sauce begins to thicken then turn off heat (add more stock if sauce becomes to thick) add meatballs to sauce garnishing with fresh parsley and ENJOY !!!

NOTES:
Serve with potatoes, roasted or boiled and quartered garnished with chopped parsley.





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