King’s Court Meatballs
A rich and savory meatball dish simmered in a creamy broth, inspired by cherished family traditions.
Ingredients
Meat Ingredients
- 1 pound ground beef Look for a good quality blend for maximum flavor; recommend 80/20.
- 1/2 pound ground pork Adds moisture and richness; can substitute with ground chicken or turkey.
Vegetables
- 1 onion, finely chopped Fresh onions are essential; shallots can be used for sweeter notes.
Binders and Fillers
- 1/2 cup bread crumbs Fresh bread crumbs prefer a lighter texture; panko for an extra crispy bite.
- 1 egg Ensure it's at room temperature for best results.
Flavor Enhancers
- 2 tablespoons capers Look for non-pareil variety.
- 1 cup beef broth Use low-sodium broth.
- 1 cup sour cream Substitute with Greek yogurt for a lighter twist.
- 2 tablespoons flour Can use cornstarch as a gluten-free option.
- 2 tablespoons lemon juice Freshly squeezed.
- Salt and pepper to taste Always season to your preference.
Garnish
- Fresh parsley Use flat-leaf parsley for the best flavor.
Instructions
Preparation
- In a large bowl, combine ground beef, ground pork, finely chopped onion, bread crumbs, and egg.
- Season generously with salt and pepper, ensuring everything is well incorporated.
Forming Meatballs
- With damp hands, form the mixture into meatballs about 1.5 inches in diameter.
- Place them on a parchment-lined baking sheet.
Cooking
- In a large pot, bring the beef broth to a gentle simmer over medium heat.
- Carefully add the meatballs and cook for about 15-20 minutes until cooked through.
- Use a digital thermometer to ensure they reach an internal temperature of 160°F.
Sauce Preparation
- In a separate bowl, whisk flour with a little warm broth to create a slurry.
- Pour the slurry back into the pot and cook until sauce thickens, about 5 minutes.
Finishing Touch
- Stir in sour cream, capers, and lemon juice.
- Allow everything to cook together for another 5 minutes.
- Do not boil the sauce after adding sour cream to prevent curdling.
Serving
- Ladle the meatballs into bowls and garnish with freshly chopped parsley.
Notes
These meatballs can be made ahead of time and stored. They freeze beautifully!