German Meatballs with Mushroom Pan Sauce

This past Monday we had a glorious day off from school due to a “blizzard”.  Now, we got 3-4 inches of snow, which may not technically be a blizzard to some, but it was the most snow I have ever seen . I don’t care about labelling if it means we get an extended weekend, do you?  After getting overly excited at 5 AM and posting my obligatory snow facebook status, I eventually fell back to sleep for several hours, woke up, did some work, cleaned the apartment, and stayed warm.  I ventured out to walk around my apartment complex once, and I got to tell you people, walking in the snow is just weird.  Not at all like I expected it to be.

That night some warm comfort food was definitely in order.  These meatballs fit the bill perfectly: warm, juicy, and hearty.  I served mine over couscous, but it would also be great over pasta.  Now, comfort food ain’t pretty, so let us not judge a recipe by its photo alone.  It is a salty, hearty dish that will warm you to your bone. Don’t wait until your next blizzard, make these for a quick dinner now during the last days of winter.

Adapted from Crepes of Wrath

16 ounces ground beef
Salt and pepper
1/2 onion, minced
1 tablespoon lemon juice
2 teaspoons anchovy paste
1 teaspoons Worcestershire sauce
1/4-1/2 cup breadcrumbs (based on preference)
3 tablespoons butter, divided
4-5 cups mushrooms
3 cloves garlic, minced
1/4 cup all purpose flour
1 cup chicken stock
1-2 tablespoon milk
1-2 tablespoon capers
2 teaspoons thyme


In a bowl combine ground beef, onion, lemon juice, anchovy paste, Worcestershire sauce, and breadcrumbs.  Season with salt and pepper.  Using your hands,  mix together until just combined. Form into mini meatballs, about 1/2 inch wide.

Heat a large skillet over medium heat.  Melt 1/2 tablespoon butter.  Place half of the meatballs in the pan and cook until browned on all sides, about 2-3 minutes per side.  Repeat with another 1/2 tablespoon of butter and remaining meatballs.

In the same pan melt remaining butter.  Add mushrooms, seasoning with salt and pepper. and cook for 5-6 minutes.  Add garlic and cook until fragrant, 1-2 minutes.  Remove onions from pan and return to medium heat.

Add in flour and 1/4 cup chicken stock.  Stir together and cook for 2-3 minutes, until slightly golden.  Whisk in remaining chicken stock.  Bring to a boil and cook, stirring occasionally  until thickened for about 6-8 minutes.  Stir in milk, capers, and thyme.  Stir in meatballs and mushrooms.  Serve over top of rice, couscous, or pasta.

Serves 4.

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