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German Meatballs in Caper Sauce

A delightful and healthy dish featuring savory meatballs in a creamy caper sauce, perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground veal, pork, and beef mix Use a combination for best flavor.
  • 0.5 cup breadcrumbs Whole grain breadcrumbs for a healthier option.
  • 1 whole egg Bind the meat mixture together.
  • to taste none Salt and pepper Adjust according to preference.
For the Sauce
  • 1 tbsp butter For making the roux.
  • 1 tbsp flour To thicken the sauce.
  • 1 cup reserved cooking liquid Use broth from cooking meatballs.
  • 0.5 cup white wine For rich flavor.
  • 0.5 cup heavy cream Can reduce the amount for a lighter sauce.
  • 2 tbsp capers Adds a briny flavor to the sauce.

Method
 

Preparation
  1. Combine meatball ingredients in a large bowl and mix until combined.
  2. Form the mixture into golf ball-sized meatballs.
Cooking the Meatballs
  1. In a cooking pot, simmer the meatballs in lightly salted water or beef broth for about 15-20 minutes until cooked through.
  2. Reserve 1 cup of the cooking liquid for later use.
Making the Sauce
  1. In a saucepan, melt the butter over medium heat.
  2. Add the flour to make a roux and cook for 1-2 minutes until it begins to bubble slightly.
  3. Gradually whisk in the reserved cooking liquid, white wine, and heavy cream.
  4. Cook until the sauce thickens, stirring occasionally.
  5. Stir in the capers, adjusting the seasoning if necessary.
Combining Meatballs and Sauce
  1. Add the cooked meatballs to the sauce and let them simmer for an additional 2-3 minutes to combine the flavors.
  2. Serve hot with sides like boiled potatoes or red cabbage.

Notes

For healthier alternatives, use ground turkey instead of beef and pork, or try air frying the meatballs for a crispy texture with less oil.