German Meatballs

Ingredients

• 225 gBeef
• 225 gPork
• 150 gOnion
• 15 gSardelle
• 30 gCapers
• 187.5 mlWine
• 177 gCream
• 3 gHerbs
• 50 gEgg
• 80 gBread
• 60 mlLemon
• 4 gLime
• 0.5 gClove
• 7.5 mlOlive oil
• 2 gSalt
• 1 gPepper
• 16 gFlour
• 1100 mlWater

Instructions

1. 1

   Preparation

   • Peel and finely chop the onion.
   • Soak the bread in water and squeeze out excess.
   • Juice the lemons and zest the limes.
   • Mix flour with a little water to make a thin paste (thickener).
2. 2

   Make the filling

   • Place beef and pork mince in a large bowl.
   • Add the fried onions, soaked bread, chopped anchovies, egg, mixed herbs, salt and pepper to the mince.
   • Mix everything thoroughly by hand until even.
   • Form small balls about 2 cm in diameter.
3. 3

   Poach the meatballs

   • Bring about 1.1 l water to a simmer.
   • Add lemon juice, cloves and olive oil to the water.
   • Gently drop in the meatballs, do not overcrowd — cook in 1–2 batches if necessary.
   • When the meatballs rise to the surface, remove them with a slotted spoon and keep warm.
4. 4

   Prepare the sauce

   • Add the wine and crème fraîche to the cooking liquid.
   • Stir in the flour paste until the sauce thickens slightly. Add more paste if needed.
   • Return the meatballs to the sauce and simmer gently for about 10 minutes.
   • Stir in capers and lime zest at the end and season to taste.
5. 5

   Finish & serve

   • Remove the meatballs and strain the sauce through a fine sieve.
   • Reheat the sauce if needed, return the meatballs with a handful of capers and serve hot.