A delightful twist on a classic German dish, these pork meatballs in a creamy caper sauce are perfect for a comforting dinner.
In a large saucepan, combine the chicken stock, bay leaf, peppercorns, vinegar, and white wine. Bring to a gentle simmer.
Simmering the broth gently ensures the flavors meld without becoming too intense.
In a mixing bowl, combine the ground pork, egg, milk, salt, pepper, nutmeg, onion, and breadcrumbs. Mix until just combined.
Avoid overmixing the meat mixture to keep the meatballs tender.
Shape the mixture into golf-ball-sized meatballs.
Using slightly wet hands can help prevent the mixture from sticking.
Gently place the meatballs into the simmering broth. Cook in batches if necessary, for about 15 minutes per batch.
Do not overcrowd the pot to ensure even cooking of the meatballs.
Remove the cooked meatballs with a slotted spoon and set aside. Discard the bay leaf from the broth.
Keep the meatballs warm by covering them with foil.
To the broth, whisk in the sour cream, capers, and lemon zest. Heat gently without boiling.
Heating the sauce gently prevents the sour cream from curdling.
Return the meatballs to the sauce and warm through.
Stir gently to avoid breaking the meatballs.
Serve the meatballs and sauce garnished with fresh parsley. Enjoy with boiled potatoes or spaetzle.
Sprinkle the parsley just before serving for a fresh touch.
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