Destroyed Kitchen German Meatballs with Caper Sauce
Dive into the hearty flavors of *Destroyed Kitchen German Meatballs with Caper Sauce*, a comforting classic with a tangy twist. These tender meatballs, made from a flavorful blend of ground beef, ground pork, and fresh parsley, are golden-browned to perfection before being bathed in a luscious, creamy caper and lemon sauce. Infused with the richness of beef stock and heavy cream, the sauce delivers a velvety balance of savory and zesty notes, thanks to briny capers and a splash of fresh lemon juice. Perfect for cozy weeknight dinners or impressive gatherings, this dish pairs beautifully with boiled potatoes or wide egg noodles, soaking up every drop of that decadent sauce. With just 20 minutes of prep and 30 minutes of cook time, this soulful German recipe is as satisfying to make as it is to eat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium Onion, finely chopped
- 100 g Breadcrumbs
- 120 ml Milk
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh parsley, chopped
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 500 ml Beef stock
- 150 ml Heavy cream
- 2 tbsp Capers, drained
- 1 tbsp Lemon juice
- 2 tbsp Olive oil (for frying)
Instructions
In a mixing bowl, combine the ground beef, ground pork, finely chopped onion, breadcrumbs, milk, egg, salt, black pepper, and parsley.
Mix the meat mixture thoroughly until well combined. Shape into meatballs about the size of a golf ball and set aside.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly to create a roux, cooking for 1-2 minutes until the mixture is golden and smells slightly nutty.
Gradually pour in the beef stock while whisking to avoid lumps. Bring the sauce to a simmer and cook until thickened, about 3-4 minutes.
Stir in the heavy cream, capers, and lemon juice. Return the browned meatballs to the skillet, ensuring they are coated in the sauce.
Cover the skillet and let the meatballs simmer in the sauce for 10-15 minutes, until cooked through.
Taste and adjust seasoning with salt and black pepper if needed.
Serve the meatballs hot, garnished with additional parsley if desired, alongside boiled potatoes or wide egg noodles.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 6980 mg | 303% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 18.5 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 428 mg | 33% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
