Fine meatballs that gently poach in broth and are then served in a creamy, light sauce with capers. The acidity from the capers and lemon makes this dish so unmistakable. Without any searing, the meatballs cook in the broth, which later becomes the sauce. Serve with boiled potatoes and beetroot.
Why this works
The meatballs must only poach, not boil. Bubbling water moves them so vigorously that the still soft protein structure tears before it has set. At 80 to 90 °C, it coagulates peacefully and the meatballs remain intact. Capers and lemon are only added at the end because their acidity would otherwise cause the sauce with cream to curdle.
Step-by-step instructions
- 1
Shape the meatballs
Vigorously knead the minced meat with the bread roll, onion, egg, anchovies, mustard, and spices until the mixture binds well. Form into about 16 equally sized meatballs with wet hands.
- 2
Poach in broth
Bring the broth to a boil with the bay leaves and allspice, then reduce the heat. Add the meatballs and let them gently poach for 12 to 15 minutes, because they would fall apart in bubbling water. Lift them out and pour the broth through a sieve, as you will need it shortly for the sauce.
- 3
Roux
Melt the butter, stir in the flour, and cook it lightly for 2 minutes without letting it take on color. Gradually pour in 700 ml of the hot broth, stirring vigorously until smooth and a creamy sauce forms.
- 4
Finish the sauce
Stir in the cream, capers, and a little caper brine, and let everything simmer briefly. Remove the pot from the heat, mix the egg yolk with a spoonful of sauce, and stir it in. Do not let the sauce boil anymore under any circumstances, otherwise it will curdle. Season to taste with lemon juice, salt, and pepper.
- 5
Serve
Gently warm the meatballs in the sauce and serve them with boiled potatoes. Add a dollop of beetroot, and the classic is perfect.
Our best tips
- You cannot taste the anchovies, they only provide a fine savory depth. If you prefer, you can leave them out.
- After thickening with the egg yolk, the sauce must not boil anymore, otherwise it will curdle.
- Do not throw away the caper brine, it brings exactly the right acidity.
Tasty variations
With white wine
Add a splash of dry white wine to the sauce for a fresher and finer taste.
Lighter
Replace the cream with milk and thicken only with egg yolk.
What is left over?
This recipe only uses the yolks. The whites keep for three days in the fridge and freeze well – nobody has to throw them out.
Nutrition facts
| Calories | 611 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 19 g |
| – of which sugar | 4 g |
| Fat | 45 g |
| Fiber | 2 g |
Where the 611 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why are my meatballs falling apart?
The broth boiled too vigorously or the dough was too loose. The broth should only simmer gently, and make sure to squeeze out the soaked bread roll well so the mixture binds.
Can I make them without anchovies?
Yes, they are often included classically, but they are optional. Alternatively, use a splash of Worcestershire sauce for the savory note.
What is a good side dish?
Traditionally boiled potatoes and beetroot. Rice also works well because it absorbs the abundant sauce.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
DinnerMaultaschen
Swabian dumplings with sausage meat and spinach, and the dough needs plenty of egg to hold the filling.
DinnerOnion Cake
Autumnal sheet cake with bacon and caraway seeds, and the onions must cool before the egg mixture is added.
DinnerMeatloaf with Mashed Potatoes
Juicy meatloaf with a glazed ketchup crust, served with creamy mashed potatoes and gravy.