German Meatballs

This beloved German classic is often reserved for special occasions—but it’s easy enough to serve anytime. Beef and pork meatballs are gently simmered in broth before being finished in a creamy sauce with capers and lemon. As you scan the ingredient list, you might be surprised by the anchovy paste. Don’t worry—it doesn’t make the meatballs fishy; instead, it adds depth to the flavor of the meatballs, so I would not skip it. Serve with Spätzle and steamed