Ingredients
-
1.5 cups Milk
-
1 (or 1/4 of baguette) Stale Bread/Rolls
-
2 Onions
-
6 slices Bacon
-
1 bunch Fresh Parsely
-
2 eggs
-
300g Ground Pork
-
4 Tbsp Capers
-
4 Tbsp Dijon Mustard
-
5 cups Chicken Stock
-
2 Bay Leaves
-
3 Tbsp Flour
-
2 cups sliced Mushrooms
-
1 Tbsp Butter
-
2 cups Cream
-
1/2 Lemon
-
1 tsp Cayenne Pepper
Directions
Steps
|
1
Done
|
Make the German Pork MeatballsSoak the stale bread in the milk. |
|
2
Done
|
Saute 1 diced onion and diced bacon in 2 Tbsp oil or butter. Add the parsely. |
|
3
Done
|
Grind the pork (optional). drain the bread and add to the pork. Add 1 egg, 2 Tbsp dijon mustard, salt, pepper, 2 Tbsp capers and the cooked onions and bacon. Form meatballs. |
|
4
Done
|
Boil 4 cups of chicken stock with 2 bay leaves. Add the meatballs and simmer on medium with the lid closed for 12-15 minutes. |
|
5
Done
|
Make the White Caper SauceSaute 1 diced onion or shallot in butter. Add the sliced mushrooms and cook 3 min. Add the flour and stir constantly. While stirring, add 1 cup of chicken stock. Let simmer 10 minutes until mushrooms are cooked through. You can also add 1/2 cup of white wine first to deglaze if desired - before the stock - in this case, let it reduce to half before adding the stock. Add 2 Tbsp capers. Add 2 Tbsp dijon mustard and the cream on low heat and let simmer a good 5 minutes. Add the juice of 1/2 lemon, salt, pepper, cayenne pepper and stir. At the last minute, stir in 1 egg yolk and keep stirring on low. Immediately take it off the stove. |
|
6
Done
|
Add the meatballs to the cream caper sauce and serve with rice or potatoes if desired. |
