Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
California bay — more intense eucalyptus note than Turkish
Aromatic foundation — stocks, braises, soups, bouquet garni
Large stock pot — batch stocks, pasta water, lobster, canning
Glass cruet for table service — vinegar, oil, dressings
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
California bay — more intense eucalyptus note than Turkish
Aromatic foundation — stocks, braises, soups, bouquet garni
Large stock pot — batch stocks, pasta water, lobster, canning
Glass cruet for table service — vinegar, oil, dressings
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
You're reading one of recipes available free. Full library with Gastronome.
in a large saucepan or dutch oven such as le creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat. meanwhile, combine meatball ingredients, mix well. form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce. carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. discard bay leaf. to make cream sauce:. to hot broth stir in the sauce ingredients and heat through, but do not boil. add the cooked meatballs to the heated sauce, stir gently and warm through. to serve:. serve meatballs and cream sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and german rotkohl recipe #108449. sprinkle with snipped fresh parsley, for garnish. to serve as an appetizer:. make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891. freezes well.