German Meatballs with Jäger Sauce

1 pound ground pork (or use sausage meat)
1 pound ground beef
1/4 cup Dijon mustard or grainy mustard
1 small finely chopped onion
2 cloves finely chopped garlic
½ tsp caraway seed, ground
½ tsp paprika
½ tsp celery powder
1 tsp Worcestershire sauce
1 large egg beaten
½ cup breadcrumbs
salt & pepper


Mix all together and form into small balls. Bake in 375F oven until cooked through. Serve with Jäger Sauce.

Jäger Sauce (Hunters Sauce)
1 tbsp bacon fat (optional)
4 tbsp Butter
2 cups cremini mushrooms, quartered
1 tsp dried thyme
4 tbsp Flour
3 cups beef broth
1 tsp Worcestershire sauce
Salt and Pepper
Bacon, cut in pieces cooked crisp (optional)


Add the bacon fat and butter to pan. When melted add mushrooms and thyme to pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Add flour to the pan and cook for a minute or two. Gradually add beef stock and Worcestershire sauce. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper.


Add the meatballs, to the sauce. Cook for a minute or two to reheat all. Sprinkle with bacon if desired. Taste and adjust seasonings if necessary.