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German Meatballs in Caper Sauce

A cozy comfort-food classic with a tangy caper sauce that cuts through the richness of the meatballs, perfect for weeknight dinners or family meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 280
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground beef or 50/50 beef + pork
  • 1/2 pound ground pork optional; can use all beef or turkey for a leaner version
  • 1 small onion finely chopped about 3/4 cup
  • 2 cloves garlic minced
  • 1/2 cup breadcrumbs use gluten-free if needed
  • 1 large egg beaten
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon Dijon mustard optional in meat mixture
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Cooking Ingredients
  • 2 tablespoons butter or oil for frying
  • 1 cup beef or chicken broth
  • 1/2 cup dry white wine optional; can substitute extra broth
  • 2 tablespoons capers drained, plus extra for garnish
  • 1 tablespoon whole-grain mustard or Dijon
  • 1/2 cup sour cream or Greek yogurt for a healthier swap
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch or arrowroot mixed with 1 tablespoon water (optional — for thicker sauce)
Garnishes
  • Fresh parsley and lemon zest for garnish

Method
 

Preparation
  1. In a large bowl, combine ground meat(s), chopped onion, minced garlic, breadcrumbs, beaten egg, parsley, mustard (if using), salt, and pepper. Mix gently until just combined — avoid overworking the meat.
  2. Shape the mixture into 1½-inch meatballs. Chill on a plate for 10 minutes.
Cooking
  1. Heat butter or oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 4–6 minutes per batch.
  2. Transfer browned meatballs to a plate.
  3. In the same skillet, add the white wine (if using) and scrape up browned bits — simmer 1–2 minutes to reduce.
  4. Add broth, capers, and mustard. Bring to a gentle simmer.
  5. Return meatballs to the skillet, cover and simmer for 15 minutes until cooked through.
  6. Remove meatballs to a warm plate. Stir sour cream into the skillet sauce off the heat.
  7. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 1–2 minutes until thickened.
  8. Stir in lemon juice and adjust salt & pepper to taste. Return meatballs to the sauce to warm for a minute. Garnish and serve hot.

Notes

Cook's tips: Don't overmix the meat for tender meatballs. Browning is critical for flavor. For lean meats, add olive oil to keep meatballs moist.