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1
Poach the meatballs
20 Mins
Gentle simmer, ~90°C (195°F)
Bring 1 litre of beef broth (the 500ml for the sauce plus 500ml extra for poaching) to a gentle simmer in a wide pot. Lower the meatballs in one at a time, cover and poach at a bare simmer for about 18 to 20 minutes, until they are cooked through with an internal temperature of at least 71°C (160°F). Lift them out with a slotted spoon and keep warm. Reserve 500ml of the poaching broth for the sauce.
A bare simmer means only the odd bubble breaking the surface; a rolling boil toughens the meatballs.
Done when: Meatballs firm, pale and cooked through, internal temperature at least 71°C (160°F).
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2
Boil the potatoes
20 Mins
Boil, ~100°C (212°F)
While the meatballs poach, put the peeled potatoes in a pot of cold salted water, bring to the boil and cook for about 20 minutes until tender when pierced with a knife. Drain and keep warm.
Start the potatoes in cold water so they cook evenly from edge to centre.
Done when: Potatoes tender all the way through, not splitting apart.
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3
Make the roux and sauce base
8 Mins
Medium heat, ~150°C (300°F)
Melt the butter in a saucepan over medium heat, stir in the flour and cook for 1 to 2 minutes without letting it colour. Pour in the white wine, then whisk in the reserved 500ml of warm poaching broth a ladle at a time until the sauce is smooth. Simmer for about 5 minutes until it coats the back of a spoon.
Warm broth whisked in slowly is what keeps the sauce lump-free.
Done when: Sauce smooth, pale and thick enough to coat a spoon.
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4
Finish the sauce with cream and yolks
5 Mins
Low heat, ~70°C (160°F)
Take the pan off the heat. Stir in the cream, the lemon juice, the sugar and the remaining 30g of capers. In a small bowl, whisk the egg yolks with a spoonful of the warm sauce, then stir the mixture back into the pan. Warm gently for 2 to 3 minutes, stirring, until the sauce thickens slightly. Do not let it boil, or the yolks will scramble.
Tempering the yolks with a spoonful of hot sauce first stops them curdling.
Done when: Sauce glossy and slightly thickened, no sign of scrambled egg.
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5
Serve the meatballs in the sauce
3 Mins
Serving, ~70°C (160°F)
Return the meatballs to the sauce and warm them through for 2 minutes. Taste and adjust the salt, lemon and pepper. Serve three meatballs per person with the sauce spooned over, boiled potatoes on the side and parsley scattered on top.
Let the meatballs sit in the sauce for a minute before serving so they take up its flavour.
Done when: Meatballs hot through, coated in pale caper sauce, potatoes tender.
auto_awesome Finishing Touches & Plating
Spoon the sauce generously over the meatballs and finish with chopped parsley and a final grind of white pepper. Serve at once, while the sauce is glossy and hot.
Germany
3h 30m
