My recent trip to Germany inspires this meatball recipe. German food is simple, honest and full of flavor. Between drinking kegs of beer, they love their sausages and their meatballs.
This recipe is made with poached meatballs tossed is a delicious sour cream, mustard and caper sauce.
|Bread slice||1 , soaked|
|Milk||1/2 Cup (8 tbs) (for soaking the bread)|
|Diced onions||1/2 Cup (8 tbs)|
|Ground beef||1 Kilogram|
|Dijon mustard||2 Teaspoon|
|Grated nutmeg||1/2 Teaspoon|
|Freshly ground black pepper||1/2 Teaspoon|
|Chopped parsley||1/2 Cup (8 tbs)|
|Beef stock||1 Liter|
|All purpose flour||3 Tablespoon|
|Sour cream||1/2 Cup (8 tbs)|
|Lemon rind||1 Tablespoon|
|Lemon||1/2 , juiced|
|Dijon mustard||1 Teaspoon|
|Freshly cracked black pepper||1/4 Teaspoon|
|Nutmeg powder||1/4 Teaspoon|
|Chopped parsley||1/4 Cup (4 tbs)|
1.Soak one slice of bread in the milk.
2.Squeeze out all the excess milk and leave the bread aside.
3.In a saute pan add the Butter and allow this to melt before adding the diced Onion.
4.Allow this to sweat till its translucent then remove and keep aside.
5.Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper.
7.Add roughly chopped Parsley and lightly process again.
8.Add in the onion that we sautéed earlier and mix well to combine with the meat.
9.Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball.
10.Repeat this process till youve converted all the meat mixture to meatballs.
11.You should get 7 big meatballs.
12.Using the same saute pan, pour Beef stock and allow this to heat up.
13.While this slowly comes to the boil, add in the Bay leaves 6 peppercorns.
14.Use wet hands again to smooth out these meatballs before they are dropped into this hot stock.
15.Allow these to cook on one side and then flip them over.
16.Remove the stock into a jug and wipe the saute pan dry if necessary.
17.Add the butter and allow this to melt.
18.Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux.
19.Now add the stock in slowly and keep whisking till its all combined.
20.Once it comes to the boil, add the sour cream a little at a time and blend till smooth.
21.Allow the sauce to boil so it can thicken.
22.Add 1 tbsp of Lemon rind & the Lemon juice.
23.Add the Dijon Mustard and Capers.
24.Add Salt & Pepper.
25.Add more Nutmeg and chopped Parsley.
26.Carefully add the meatballs to the sauce.
27.Gently fold the sauce over the meatballs.
28.Serve and enjoy!