German Meatballs

How to Cook German Meatballs

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1. Soak the bread in the milk, squeeze out and mix with the pork, beef, onion, egg, anchovy, lemon zest and salt. Roll into 16 balls with wet hands.

   Mark done

2. Poach the balls in the barely simmering stock for 15 minutes. Lift out and keep warm.

   Mark done Start 15 min timer

3. Melt the butter, stir in the flour for 1 minute and whisk in 400 ml of the stock. Simmer for 5 minutes.

   Mark done Start 1 min timer

4. Stir in the cream, capers and lemon juice, add the meatballs and warm through.

   Mark done

Things to Watch For

1. Squeeze the soaked bread.
2. Poach, do not boil.
3. If your hob runs hot, keep the heat low.
4. Balance the sauce with lemon.

Ingredient Swaps

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

On the Table Alongside

Boiled potatoes · Beetroot · Green beans · Pickled cucumber

Storing Leftovers

Keeps in the fridge for 3 days. Reheat gently in the sauce.

Quick Answers

German Meatballs Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.