German Meatballs In A White Wine Caper Sauce
A Savory, Maybe European Treat
German Meatballs in a White Wine Caper Sauce are the perfect fall comfort food meal.
What makes these meatballs German? I am not totally sure.
Truth be told I follow these awesome Disney Vloggers on YouTube called The Tim Tracker. I saw them order something similar at Epcot’s Food and Wine Festival, so I looked up some German meatball recipes, gathered ideas, and came up with this dish.
I made this for my family and a group of bird hunting guys staying with us up at our home in Michigan and they all loved it. I will admit that I used a little too much salt because I didn’t take the capers and bacon that go in this dish in to consideration.
I have since adjusted the seasonings for this recipe and now I know it will be perfect.
Always Rest Your Balls
Get your mind out of the gutter!
For this recipe, and for whenever you make meatballs, always let them rest after working the meat. This allows something “sciencey” to happen and helps the meatballs to stay together whether you’re frying them, baking them in the oven, or throwing them in a pot of sauce to simmer away all day.
Also be sure not to over mix or over roll the meat, as this is what makes meatballs too dense. Mix them to combine and roll them loosely enough to stay together, but not too tightly.
Making The Sauce (Sort Of)
I use this McCormick Spice, Swedish Meatball packet to make the sauce.
This is much quicker than making your own sauce. I also find it to have great seasoning. The addition of the capers, white wine, milk, and cream for my recipe makes it really delicious and a great textured sauce with little to no work.
Kraut with Bacon
I know that kraut isn’t always everyone’s thing, but this version is SO good in this recipe. If you’re skeptical, I encourage you to give it a try.
If you REALY know that you won’t like it, you can omit it, but it does add such great flavor. You can also serve the kraut on the side and just simmer the sauce with the meatballs in the steps listed in the full and printable recipe below.
This way everyone can enjoy it, both kraut lovers and haters.
German Meatballs in A White Wine Caper Sauce Printable Recipe
I served this recipe on its own with some homemade buttered bread. It would also be delicious served with egg noodles or mashed potatoes.
I make some really great, creamy mashed potatoes and you should learn how to make them as well.
Everyone loves my mashed potatoes. Recently a friend who had never had them before said “I didn’t know mashed potatoes could taste like this.”
Click the link to learn how to make the mashed potatoes and then use the recipe below to make the meatballs. They’re a perfect fall combo!
German Meatballs In A White Wine Caper Sauce
These German Meatballs are tender and juicy served with an easy white wine caper sauce that you make easily from a packet. Served with sautéed sauerkraut and bacon with toasted caraway seeds. A simple and delicious meal that is perfect for Fall.
Ingredients
- For The Meatballs
- 1 lb of ground beef
- 1 lb of ground pork
- 6 green onions, white and green parts, sliced thinly
- 1 sleeve of ritz crackers crushed
- 1 teaspoons of cinnamon (or to taste)
- 2 eggs
- 1/2 cup of heavy cream
- 1 tablespoon each of garlic and onion powder
- 1 tablespoon of dried parsley
- 1/2 teaspoon of nutmeg
- black pepper to taste
- For The Sauce
- 1 Packet of McCormick Swedish Meatball mix
- 2 cups of milk ( I used 2%)
- 1 cup of heavy cream
- 1/8 cup of dry white wine
- 1 3.5 ounce jar of capers
- For The Sauerkraut
- 1 14.5 ounce can of sauerkraut
- 1 cup of crumbled bacon ( I used real bacon bits)
- 4 tablespoons of butter
- 1/2 tablespoon of caraway seeds
- 1.5 tablespoons of brown sugar
- Black Pepper to taste
Instructions
- In a bowl mix the Swedish meatball packet with the milk and cream and whisk until somewhat smooth and set aside.
- Preheat your oven to 375 degrees
- Mix all the ingredients for the meatballs, don't over mix but combine well.
- Form about 2 inch size meatballs and place on a cookie sheet, let rest on counter for 20 to 30 minutes.
- Place in oven and cook until firm, about 25 minutes
- In a deep sided skillet, melt your butter, add your caraway seeds and toast for a few minutes, drain your kraut and add to pan, then add bacon and sauté this for about 10 minutes. Then add your brown sugar and black pepper and sauté for 7 minutes.
- Add the white wine to the kraut. You can omit the wine if you don't use alcohol or use a splash of a white wine vinegar. Sauté for 5 more minutes.
- Add the meatballs to the kraut in the skillet and then pour over your sauce mixed with milk and cream and add the capers.
- Bring to a low simmer. Put the lid on and simmer for 10 minutes or until the sauce thickens.
- Serve on its own or with egg noodles or mashed potatoes.