German Meatballs
Submitted by tribalrose1
German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
1 hrsGerman meatballs (Königsberger-style, loosely) use a blend of ground veal and pork rather than beef. The veal keeps the meatballs tender and pale, while the pork contributes fat and richness. Neither alone matches the balance of the combination.
Lemon zest in the meatball mix is the quiet surprise. It brightens the rich meats and keeps the meatballs from tasting heavy, even before the bright lemon-caper pan sauce gets involved.
The vegetable side is part of the dish, not an afterthought. Red cabbage braised with sliced potatoes and onion makes a natural bed for the meatballs, with the cabbage’s mild sweetness balancing the tangy sauce.
Building the pan sauce directly in the meatball skillet is key. Flour whisked into the drippings picks up every browned bit, and white wine, lemon juice, and Worcestershire layer in acid and umami.
Chef Tips
- Use fresh breadcrumbs, not dried. Fresh crumbs keep the meatballs tender; dried crumbs can make them dense.
- Don’t overmix the meat. Combine just until the ingredients hold together. Overworked meat = tough meatballs.
- Brown the meatballs in batches if needed. A crowded pan steams them grey instead of browning them golden.
- Capers and lemon go in the sauce at the end. Their flavors fade with long cooking.
Variations
- Swap red cabbage for green cabbage or a mix of both.
- Add 1 tablespoon of Dijon mustard to the sauce for a sharper, more aggressive finish.
- Serve with buttered egg noodles instead of potatoes for a heartier Eastern European take.
Ingredients
Directions
In 4 qt. saucepan over medium-high heat, heat 2 tablespoon oil, add potatoes, cabbage and onion;cook about 5 minutes until crisp- tender, stirring frequently.
Add ½ cup water; cook, covered, 10 minutes, stirring occasionally.
Meanwhile, in large bowl, combine veal, pork, bread crumbs, grated lemon peel, 1 tablespoon.
Shape mixture into 1½ inch balls .In skillet over medium-high heat, heat 1 tablespoon. oil;cook meatballs about 15 minutes, turning frequently until well browned on all sides.
Using slotted spoon, remove meatballs to saucepan with cabbage mixture;keep warm.
Stir flour into drippings in skillet;add lemon juice, remaining 1 tablespoon. parsley and Worcestershire sauce and capers.
Gradually, stir in ¾ cup water;increase heat to high.
Bring to boil;reduce heat to low;cook 1 minute.
Comments
