Dinner Rolls, stale
Beef, lean ground
Veal, lean ground
Pork, lean ground
- Break up ROLLS and soak in Water for 15 minutes, then
drain and squeeze as dry as possible.
- Grind MEATS fine if not already ground - see
- Chop ONION and PARSLEY fine. Grate LEMON ZEST.
Mix together All Meatball items and run the mix through the meat
- Set out a foil and oil it as a holding surface. Oil your hands liberally
with olive oil and form the Mix into balls. Toss them back and
forth between your hands, gently squeezing into shape between tosses. If
they start to stick rinse your hands, dry them on a paper towel, take a
swig of your beer, re-oil and continue. These meatballs are quite tender
so should be no larger than 1-1/2 inches. Keep the balls as close to the
same size as possible for even cooking.
- Bring Stock to a boil. Drop in a couple of balls to make sure
they come out well, then do them all in batches so they're not too
crowded. After the stock comes back to a boil give them another 12
minutes to cook through. Add water between batches to keep the level
- When all balls are done, adjust liquid so you have about 3 cups for
a thin sauce, 2 cups for a thick sauce. I prefer it a bit thin, as in
the photo, but it depends on how you intend to serve it.
- In a skillet, melt butter over very moderate heat, then stir in flour
and continue to fry gently, stirring continuously until it is the color
of the lighter caramel cubes in a bag of candy. Slowly stir in some of
the stock until smooth and creamy, then stir all into stock. Bring to a
simmer, stirring frequently, for a few minutes to thicken.
- Add Capers to the sauce, then gently stir in the meatballs and
simmer another 2 minutes.
- This dish is traditionally served with sauerkraut. For typical
recipes see Sauerkraut with Apples and
Sauerkraut with Apples and Wine.