Meatballs in caper sauce. Recipe adapted from Culinaria, published by Könemann, Germany; edited by Christine Metzger.
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Ingredients:
1 stale bread roll
1/2 cup hot milk
1 pound ground meat, preferably half pork, half beef
1 small, finely chopped onion
4 finely chopped anchovy filets
1 egg
Salt and pepper
4 cups meat stock
1 tablespoon butter
2 tablespoons flour
3 tablespoons capers
2 tablespoons lemon juice
Pinch of sugar
2 egg yolks
1/2 cup cream
1 tablespoon chopped parsley
Directions:
Cut bread into pieces, soak in hot milk for 15 minutes, and then squeeze out the liquid. Mix bread with meat, onion, anchovy filets, egg, and salt and pepper, and shape into small meatballs.
Bring the stock to a boil, add the meatballs, turn down heat to a simmer, and let cook for about 15 minutes. Remove the meatballs and sieve the stock.
Melt butter and sweat the flour briefly, then gradually pour in three cups of stock, whisking constantly. Mix in the capers. Reduce heat and simmer for about ten minutes. Add meatballs and reheat slowly, careful not to bring the sauce to a boil. Season as desired with lemon, salt, pepper, and sugar. Whisk together egg yolks and cream. Slowly stir into sauce. Sprinkle parsley on top and serve with boiled potatoes.
Servings: Serves four
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