German Meatballs with Caper Sauce

100% would make again

Ready in 20 minutes

If you use prepared meatballs, this recipe, adapted from The Joy of Cooking, is quick and delicious.


12 small prepared meatballs
4 cups chicken broth
2 tablespoons Butter
1 tablespoon shallots; minced
2 tablespoons all-purpose flour
1 egg yolk
1 tablespoon capers
several drops lemon juice
Pepper; to taste

Original recipe makes 2



Bring broth to a rapid boil, add the meatballs, and cook until heated through, about 10 minutes. Drain meatballs and reserve broth.

In a large skillet, melt the butter and cook the shallots until soft. Stir in the flour and cook until the sauce bubbles. Slowly stir in about 1-1/2 cups of the chicken broth. Simmer and stir occasionally until smooth and thick.

In a small bowl, beat the egg yolk until pale-colored. Slowly whisk in a few tablespoons of the reserved broth. This will warm the yolk and prevent it from curdling when added to the sauce Reduce the heat to low and whisk the yolk and broth mix into the sauce. Cook, Stirring constantly, until the broth is slightly thickened. Do not boil.

Add capers, lemon juice and pepper to the sauce and add more broth if needed. Add meatballs. Serve hot over noodles.

Alert editor   
Calories Per Serving: 318 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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