Dinner

German Meatballs in a White Cream Sauce with Capers

Prep 20 mins
Total 1 hour

Easy
Serves 6

Compatible with

Ninja Foodi 7-in-1 Multi-Cooker 6L
Recipes Buy

Contains Milk/Dairy
Contains Eggs

Cooking mode

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500g mix of ground beef and ground pork
1 large onion minced
2 tbsp butter
2 garlic clove minced
150ml chicken bouillon, heated
100ml water
1 egg
45g stale bread crumbs (brotchen)
1 tsp paprika
1 tsp oregano
To taste Salt and pepper
1 tbps capers, chopped
1 jar (50g) capers
60g flour
1 tbsp wurze
1 bay leaf
1 tsp parsley
Juice of 1/2 lemon
400g sour cream

17.5oz mix of ground beef and ground pork
1 large onion minced
2 tbsp butter
2 garlic clove minced
5.25fl. oz chicken bouillon, heated
3.5fl. oz water
1 egg
1.58oz stale bread crumbs (brotchen)
1 tsp paprika
1 tsp oregano
To taste Salt and pepper
1 tbps capers, chopped
1 jar (50g) capers
2.1oz flour
1 tbsp wurze
1 bay leaf
1 tsp parsley
Juice of 1/2 lemon
14oz sour cream

Utensils

Step 1

Select SEAR/SAUTÉ and set temperature to MD-HI. Press START/STOP and allow to preheat for 5 minutes.
Step 2

After 5 minutes, place the butter, garlic and onions into the cooking pot and sauté for 5 minutes until translucent.
Step 3

Stop SAUTÉ program
Step 4

In a medium bowl combine, egg, ground beef, ground pork, bread crumbs, chopped capers, oregano, paprika, salt, pepper, then add in sautéed onions and garlic. Use your hands to mix thoroughly. Then roll into balls about the size of a fist.
Step 5

Roll the meatballs in flour and put them on a plate
Step 6

Select SEAR/SAUTÉ and put half of the drained jar of capers in pot to sauté for 10 about minutes until slightly white and dry
Step 7

Add the meatballs and brown for 10-15 minutes. Use silicone tipped tongs to turn occasionally for even coloring.
Step 8

Stop the SAUTÉ program
Step 9

Add the chicken bouillon, white wine, lemon juice, bay leaf and the remaining drained capers.
Step 10

Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.
Step 11

When pressure cooking is complete, allow pressure to naturally release for 20 minutes. After 20 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 12

Stir in 400g of sour cream
Step 13

Serve hot and garnish with chopped capers and parsley.