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German Meatballs with Caper Sauce

published: May 10th 2009
source: Lesa Jackson

1 cup finely chopped onion
¾ stick butter or margarine, divided
2 pounds boneless beef, ground with ¼ pound pork
1 cup packaged herb-seasoned stuffing mix
1 teaspoon grated lemon peel
1 ½ teaspoons anchovy paste, divided
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Worcestershire sauce
¼ cup + 2 tablespoons chopped parsley, divided
2 eggs, beaten
3 10 ½ ounce cans beef bouillon
1 cup dry white wine
¼ cup flour
¼ cup drained capers

Sauté onions in ¼ stick butter about three minutes or until tender. In a large bowl, combine onion with pork, stuffing mix, lemon peel, 1 teaspoon anchovy paste, salt, pepper, Worcestershire, ¼ cup parsley, and eggs, mixing well. With moistened hands, shape mixture into 2 inch meatballs. In a large kettle, bring bouillon and wine to boiling. Drop meatballs into boiling liquid. Return mixture to boiling, reduce heat, and simmer, covered, for 20 minutes. Remove meatballs and keep warm. Strain liquid, reserving 3 cups. Melt ½ stick butter in large kettle, remove from heat, and add flour, stirring until smooth. Gradually stir in reserved liquid and bring to a boil. Add capers and ½ teaspoon anchovy paste. Add meatballs to sauce, cover, and return the mixture to boiling. Remove from heat and stir in 2 tablespoons parsley. Serve meatballs with hot cooked noodles or hot, boiled potatoes.