Meatballs and kebabs
A German classic, these meatballs are simmered and served with a creamy white sauce studded with capers. The capers’ tang balances the rich sauce and sets this dish apart from other meatballs.
Mix the ground beef, onion, egg, breadcrumbs, and salt. Shape into small meatballs.
Simmer the meatballs in the beef broth over medium heat for 12–15 minutes. Reserve the cooking broth.
Melt the butter and cook the flour over low heat for 2 minutes. Slowly add the reserved broth and cook until thickened.
Add the cream, capers, and lemon juice, then return the meatballs to the sauce. Heat over low heat for 5 minutes, then season with salt.
Serve hot with boiled potatoes.
Store in a covered container in the refrigerator for 2 days. Reheat over low heat without bringing the sauce to a boil.
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