By now you may know about my German heritage. My grand parents all traveled to South Africa, from Germany, in the midst of WWII and the Holocaust. My German roots being that close in my history, the cooking style has always been extremely influential in my family’s kitchen.
I have several favorite “authentic” German dishes. Spaetzle with red cabbage, chicken paprika, schnitzel and Konigsberger Klops, my all time favorite and the best comfort food I know of. Now, I say “authentic” instead of authentic because my family doesn’t exactly use recipes. We are more a pinch of this, a dash of that types. So over the years are recipes have evolved. Either way, this is a delicious, warm and comforting meal that the whole family loves!
- 1 lb ground beef (may use turkey, pork, whatever)
- 1 egg
- 1/2 cup plain breadcrumbs
- 1/8 tsp salt
- 1 tsp garlic powder
- 1/2 small onion chopped finely
- 3 cups beef broth
- 2 bay leaves
- 3 tbsp butter
- 3 tbsp flour
- 2 tbsp prepared yellow mustard
- 2 tsp capers
- In a medium sauce pan heat beef broth, bay leaves and half the chopped onion on low heat. Do not allow to boil.
- Meanwhile, in a mixing bowl place meat, egg, breadcrumbs, salt, garlic and remaining onion – in that order
- Mix together meat mixture. Mix well but do not over handle.
- Form meat into 1 inch balls and place in broth on the stove.
- Bring meatball mixture to a boil, reduce to simmer and cook – covered – for 10 minutes.
- Reduce heat to low
- In a separate medium sauce pan, melt butter over LOW heat. Do not let it brown!
- Once butter is melted, add 1 tbsp of flour and mix well until smooth
- Add another tbsp of flour, and again mix well until smooth
- Add third tbsp of flour, mix until smooth, a ball may form, but it must be smooth (you just made a roux!)
- Slowly start adding liquid from meatballs a half a ladle full at a time. Add liquid, stir until completely smooth and then add the next half ladle. DO NOT RUSH THIS! Stir each time until completely smooth.
- Continue adding liquid until the sauce is your desired thickness. You may not choose to use all of the liquid.
- Slowly stir in the mustard and capers. Adjust mustard to taste.
- Add meatballs to the sauce.
- Allow to simmer, stirring frequently, for 15 minutes
- Serve over rice