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German Meatballs & Horseradish Cream Sauce · Appetizers
From our Fall 2016 issue of Graze magazine.
This could become your new go-to comfort food. And you know what, that wouldn’t be such a bad thing. These tasty little meatballs work just as well on a toothpick as they do atop a bowl of buttery egg noodles. We’ve had them both ways, so you can trust us on this one.
makes 24 meatballs
makes 24 meatballs
Ingredients
For Meatballs:
1 pound ground turkey
½ tablespoon Worcestershire sauce
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 heaping tablespoon nonpareil capers
½ tablespoon caper juice
¾ teaspoon freshly squeezed lemon juice
1½ tablespoons Panko bread crumbs
2½ tablespoons yellow onion, finely minced
½ teaspoon sea salt
½ teaspoon black pepper
1 egg
For Horseradish Cream Sauce:
½ pound white mushrooms, sliced
1 tablespoon unsalted butter
1/3 cup yellow onions, small dice
3 cloves garlic, minced
1 tablespoon nonpareil capers
¼ cup sour cream
½ cup heavy cream
3 tablespoons horseradish
1½ tablespoons beef broth
3 tablespoons all-purpose flour
½ teaspoon black pepper
1½ cups water
Directions
Preheat oven to 400 degrees.
- Combine all meatball ingredients in a large bowl and mix with hands until well incorporated. Portion into balls using a 1 tablespoon measuring spoon and place on a sprayed or parchment-lined sheet pan and bake for 20 minutes or until internal temperature reaches 165 degrees.
- Cook mushrooms in a dry pan until all the liquid is evaporated. Add butter and sauté until mushrooms are browned. Add onions, garlic, and capers and sauté for 3-5 minutes.
- In a bowl whisk together sour cream, heavy cream, horseradish, beef broth, flour, pepper, and water. Add to pan with mushroom mixture and bring to a simmer to thicken, stirring constantly.
- Add baked meatballs to horseradish sauce and stir to coat. Serve immediately.
