German Meatballs in Mushroom Sauce
Prep time
Cook time
Total time
Serves: 2-3 servings
For the Meatballs:
  • 1 pound veal
  • 1 small shallot, minced
  • zest of ½ a lemon
  • juice of ½ a lemon
  • ½ cup breadcrumbs
  • 1 teaspoon anchovy paste
  • ½ teaspoon Worcestershire sauce
  • 1 egg
  • ½ teaspoon ground black pepper
For the Sauce:
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cups mushrooms, cleaned
  • 2 cloves garlic, minced
  • 3 sprigs thyme, leaves only
  • 3 cups chicken or beef stock
  • 2 tablespoons Wondra or flour
  • 1 heaping tablespoon capers
  • 2 tablespoons heavy cream
  • salt and pepper, to taste
  • squeeze of fresh lemon juice, optional
  1. First, get your meatballs ready. Combine all of the meatballs ingredients and form them into 1 tablespoon sized balls. Set aside.
  2. Now, get your sauce going. Melt your butter in a large, heavy bottomed pan. Add in your minced shallot and cook over medium heat until beginning to soften, about 3 minutes, then add in the mushrooms. Cook for another 5 minutes, then add in the garlic and thyme, cook for 1 more minute, then add in the stock. Bring the stock to a boil, then add in the meatballs, carefully. Once the liquid has returned to a boil, cover and cook for 20-25 minutes, until cooked through.
  3. After the meatballs are cooked through, add in the capers and cream, then stir to combine. Serve with a squeeze of fresh lemon.
Recipe by The Crepes of Wrath at