Get ready to transport your kitchen to the heart of Germany with these mouthwatering meatballs that are about to revolutionize your dinner routine! Imagine tender, perfectly seasoned beef meatballs swimming in a rich, tangy caper sauce that will have your family begging for seconds. This isn't just another meatball recipe - it's a flavor explosion that combines traditional German cooking techniques with a modern twist that will make you feel like a gourmet chef in your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 onion, finely chopped
- 2 tablespoons capers
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of ground beef, 1/2 cup of breadcrumbs, 1 egg, 1 finely chopped onion, 2 tablespoons of capers, 1 cup of beef broth, and salt and pepper to taste.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, and finely chopped onion. Season the mixture with salt and pepper according to your taste preferences.
- Using your hands, mix the ingredients thoroughly until well combined. This will help the meatballs hold their shape during cooking.
- Form the mixture into meatballs, about 1 to
- 5 inches in diameter. You should be able to make approximately 12 to 16 meatballs, depending on the size.
- Heat a large skillet over medium heat and add a tablespoon of oil. Once the oil is hot, carefully add the meatballs to the skillet, ensuring they are not overcrowded. You may need to cook them in batches.
- Cook the meatballs for about 10 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (70°C).
- Once the meatballs are cooked, remove them from the skillet and set them aside on a plate.
- In the same skillet, add the beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan for added flavor.
- Add the capers to the broth, stirring to combine. Allow the sauce to simmer for about 5 minutes to reduce slightly.
- Return the meatballs to the skillet, coating them in the caper sauce. Let them simmer together for an additional 5 minutes to absorb the flavors.
- Once everything is heated through, taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Serve the German meatballs hot, drizzled with the caper sauce, alongside your choice of sides such as boiled potatoes, noodles, or a fresh green salad.
Tips
- Meat Mixture Magic: For the most tender meatballs, mix the ingredients gently and avoid overworking the meat. Overmixing can make your meatballs tough and dense.
- Temperature is Key: Use a meat thermometer to ensure your meatballs reach the perfect internal temperature of 160°F (70°C) for safe and juicy results.
- Batch Cooking Technique: Don't overcrowd the skillet when cooking meatballs. Cook in batches to ensure each meatball gets a beautiful, even brown crust.
- Flavor Enhancement: Let the meatballs simmer in the caper sauce for a few extra minutes to allow the flavors to meld together perfectly.
- Serving Suggestions: Pair these meatballs with traditional German sides like spätzle, potato salad, or crusty bread to soak up the delicious sauce.Pro Tip: For an extra authentic touch, use fresh breadcrumbs instead of store-bought for a more tender and flavorful meatball!
Nutrition Facts
Calories: 372kcal
Carbohydrates: 13g
Protein: 24g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 127mg
