I found this german recipe on an Irish blog from people who had just visited Berlin. They had found the recipe on the website of the New York Times. I liked it quite a lot, and decided to make it last weekend. I bought the spätzle in the supermarket, though I made it already myself before. But I was a bit lazy, and concentrated on the meatballs. the dutch version of the recipe can be found here.
Ingredients (for 4 persons)
- 1 pound ground veal
- Freshly ground pepper to taste
- 4 teaspoons butter
- 1/2 cup finely chopped onion
- 1 teaspoon finely minced garlic
- 1/2 cup fine fresh bread crumbs
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 tablespoons flour
- 1 1/2 cups unsalted beef or chicken broth
- 1/4 cup white wine, preferably Rhine or Moselle
- 1/4 cup sour cream
- 1 egg yolk
- Juice of 1/2 lemon
- 1/4 cup chopped, cored, seeded hot cherry peppers without salt
Directions:
- Put veal in mixing bowl. Add pepper to taste.
- Heat 1 teaspoon of butter in saucepan and add onion and garlic.
- Cook, stirring, until wilted.
- Add mixture to veal.
- Add bread crumbs, parsley, chives and nutmeg.
- Shape mixture into 28 balls of equal size.
- Heat remaining butter in saucepan and add flour, stirring with wire whisk.
- When blended and smooth, add broth and wine, stirring rapidly with whisk.
- Add meatballs to simmering sauce.
- Stir gently from time to time so they cook evenly, about 25 minutes.
- Beat sour cream with the egg yolk and lemon juice.
- Beat in a little of hot sauce.
- Add mixture to meatballs.
- Add the cherry peppers.
- Heat briefly without boiling.
- If mixture boils, sauce may curdle.
- Serve hot with mashed potatoes or rice.
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