This is another "keeper" Jimmy says. This looks complicated but it's not; doesn't take long once you mix the ingredients either. Use a dutch oven or heavy pot/deep pan with lid. This recipe was modified from the Heirloom Recipe section of Cooks Country from Ms. Diane Ungers the Senior Editor which she got from her Great-Grandmoma who was Prusssian. Can't beat those Grandmomas. Hope you are creating memories with food for your grandchildren too!
This will make enough for 4 or (2 for 2 meals):
Ingredients:
1 # Rider's ground chuck or ground sirloin
1 kaiser roll torn into small bits
2 cups beef broth
1/2 cup sour cream
1 large egg yolk
1 anchovy filet rinsed and minced or 3 inch anchovy paste
1 small onion minced fine
1 3/4 TBS capers chopped fine
1.5 TBS minced fresh parsley
salt and pepper
1/2 tsp ground allspice
1/2 tsp nutmeg
3 TBS unsalted butter
1/4 cup all purpose flour
1 cup water
1 bay leaf
2 sprigs fresh thyme
1 TBS Worcestershire sauce
1/2 tsp grated lemon zest
1/4-1/2 tsp red pepper flakes- to your taste
In a food processor or good blender, mix the roll, 1/4 cup broth, 1/8 cup sour cream, egg yolk and anchovie and process until smooth. In a mixing bowl, place the ground beef; add the onion, 1 TB of capers, 1 TBS parsley, 1/4 tsp of allspice, 1/4 tsp nutmeg; pour over the mixture blend and combine until well incorporated and tacky. Put aside.
In dutch oven/pot, melt the butter, whisk in the flour, 1/4 tsp allspice and 1/4 tsp nutmeg and cook for one minute. Slowly whisk in the water and the rest of the broth until smooth; add the bay leaf, thyme and red pepper flakes. Form meatballs into 2-3inch portions and add to mixture; reduce heat to simmer; cover and cook until meatballs are well done to at least 160 degrees; around 20 minutes. Use a slotted spoon to remove meatballs to plate and loosely cover with aluminum.
Bring the sauce to boil over medium heat and cook until thickened by about half; around 10 minutes. Turn off heat, whisk in the Worchestershire, lemon zest, remaining sour cream and capers. Remove the bay leaf and thyme. Season with salt and pepper to taste. Return the meatballs to pot and turn to cover them well.
Serve the meatballs on wide egg noodles, basmatic rice and or mashed potatoes. Sprinkle small amount of minced parsley and serve. Enjoy! (We also ate these with homemade sauerkraut and this meal was awesome.)
