Gisela’s German Meatballs


2 TB olive oil

3 heaping TB all-purpose flour

¼ c. water

1 (2 oz.) can anchovy filets, drained

2 TB Dijon mustard

4 bay leaves

1 c. sour cream

Juice of 1 lemon

Zest of 1 lemon

pinch each salt, nutmeg


1 lb. ground beef

1 lb. ground pork

1 lb. ground veal

½ medium onion, chopped

3 large eggs, beaten

¼ c. capers, chopped

2 day old hard rolls, soaked in ½ c. milk, squeezed dry

2 tsp. olive oil

1 tsp. herbs de Provence

½ -1 tsp. salt

½ tsp. freshly ground black pepper


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