Description
Savory goose meatballs simmered in a rich broth, then tossed in a vibrant caper sauce. A surprisingly easy, elegant weeknight meal.
Ingredients
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- 2 tbsp duck fat or unsalted butter
- 1 cup (237 ml) minced yellow or white onion
- Kosher salt
- 1 1/2 lbs (680 g) ground goose or duck
- 0.25 cup (59 ml) dried bread crumbs
- 2 tsp anchovy paste, or 5 anchovies, mashed
- Grated zest of 1 lemon
- 2 tbsp chopped fresh flat-leaf parsley
- 0.5 tsp freshly ground white or black pepper
- 2 eggs
- 1 tsp Worcestershire sauce
- 4 cups (946 ml) beef stock
- 3 tbsp duck fat or unsalted butter
- 0.5 cup (118 ml) minced yellow or white onion
- 3 tbsp all-purpose flour
- 2 tbsp capers
- 2 tbsp minced fresh flat-leaf parsley
- 2 to 4 tbsp sour cream
- Salt and freshly ground black pepper
Instructions
- For the Meatballs:
- In a small frying pan, heat duck fat over medium heat.
- Add onion and cook, stirring often, for about 5 minutes, until soft and translucent; do not brown.
- Sprinkle with salt while cooking.
- Remove onion from pan and set aside to cool.
- If not using pre-ground meat: cut meat and fat into 1-inch pieces and place in a large bowl.
- Add cooked onion, breadcrumbs, anchovy paste, lemon zest, parsley, 1 teaspoon salt, and pepper to the bowl.
- Fit meat grinder with fine die and grind the meat mixture.
- Add eggs and Worcestershire sauce; mix by hand.
- If using pre-ground meat: combine meat with all other ingredients and mix by hand.
- Line a baking sheet with waxed or parchment paper.
- Form meat mixture into small meatballs using a teaspoon, placing them on the prepared baking sheet.
- Pour stock into a pan large enough to hold all meatballs; a wide, deep sauté pan with a lid is ideal.
- Place stock over medium-high heat and bring to a simmer.
- Carefully add meatballs to simmering stock.
- Reduce heat to the lowest setting.
- Cover and cook gently for 25 minutes.
- Remove meatballs with a slotted spoon and set aside on a platter.
- Pour stock into a heatproof container and reserve.
- For the Sauce:
- Wipe the pan with a paper towel, set it over medium-high heat, and add duck fat.
- When hot, add onion and cook, stirring often, for about 5 minutes, until translucent; do not brown.
- Add flour, mix well, reduce heat to medium, and cook, stirring often, for a few minutes, until the mixture is the color of coffee with cream.
- Add reserved hot stock gradually, stirring constantly.
- Continue adding stock until the sauce is the consistency of thin gravy (not as thick as Thanksgiving gravy, not as thin as soup).
- Return meatballs to the sauce and add capers.
- Reduce heat to low and heat until meatballs are heated through.
- Add parsley and remove from heat.
- Serve meatballs immediately.
- Serve sour cream and pepper separately for diners to add as desired.
Notes
- For richer flavor, use a combination of goose and duck fat for cooking.
- To make ahead, prepare the meatballs and freeze them on a baking sheet before transferring to a freezer bag. Thaw completely before simmering.
- Substitute ground turkey or chicken for the goose, but be aware the meatballs will be less rich.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 150