The Classic German Meatballs You Need to Make
Ingredients
- 1 medium white onion
- 2 teaspoons kosher salt
- 1 bay leaf bay leaf
- 3 tablespoons breadcrumbs
- 2 tablespoons heavy cream
- 1 pound ground pork
- 1 pound ground beef
- 1 large egg
- 3 anchovy fillets anchovy fillets
- 1 teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 2 tablespoons capers
- 1/2 teaspoon kosher salt
- Chopped fresh parsley, optional
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Instructions
- Peel and halve the onion. Leave one half intact and grate the other half on a box grater.,Fill a large pot with water and season generously with salt. Add the whole onion half and the bay leaf to the water. Cover the pot and bring to a low boil over medium-high heat.
- Meanwhile, in a large bowl, combine the grated onion, breadcrumbs, and cream and mix to combine. Add the ground pork and beef, egg, anchovies, 2 teaspoons salt, and pepper and use your hands to mix well, just until the mixture is combined and able to hold its shape.,Use damp hands to form even meatballs about the size of a golf ball; you should get about 24 in total.
- Lower the heat under the pot of water to medium-low. It should be at a gentle simmer, not a boil (a boil is too vigorous and will break up the meatballs). Working one at a time, carefully add the meatballs to the pot. Cook until the meatballs no longer have any pink in the middle, about 20 minutes. Turn off the heat, leaving the meatballs in the water.
- Add the butter to a medium pot set over medium heat. Once melted, whisk in the flour. Use a ladle to add some of the broth from the meatballs (avoiding the bay leaf, onion, and meatballs) into the butter-flour mixture, whisking the whole time. Keep adding the broth and whisking until you have a smooth sauce, about 4 ladlefuls or 2 cups.,Add the cream, capers, caper brine, and salt to the sauce, then season to taste with additional salt as desired. Cook, whisking often, until slightly reduced and thickened, about 5 minutes. Remove from the heat.
- Use a slotted spoon or spider to remove the meatballs from the broth, transfer them to plates, and cover them in the cream sauce. Garnish with parsley, if using. Serve immediately and enjoy.,Leftover meatballs and cream sauce can be kept in an airtight container in the fridge for up to 3 days. Reheat the meatballs gently in the cream sauce with a splash of water in a pot on the stove or in the microwave until hot all the way through.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
