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Meatballs In Lemon Caper Sauce

3 tablespoons fresh white bread crumbs
1 large egg, beaten lightly
1 tablespoon minced onion
3 teaspoons drained bottled capers
6 ounces ground chuck
1/2 cup plus 1 teaspoon water
1/2 cup beef broth
2 teaspoons fresh lemon juice
1 bay leaf
2 by 1/2-inch strip of lemon zest, removed with a vegetable peeler
1/4 teaspoon grated lemon zest
1/2 teaspoon mixed pickling spice
1 teaspoon cornstarch
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
cooked egg noodles or rice as an accompaniment if desired

In a bowl stir together the bread crumbs, the egg, the onion, 2
teaspoons of the capers, minced, and salt and pepper to taste, add
the beef, combine the mixture gently but thoroughly (do not over
mix). Form the beef mixture into small meatballs, about 1 inch in

In a flameproof casserole just large enough to hold the meatballs
in one layer, simmer 1/2 cup of the water, the broth, and lemon
juice with the bay leaf, the zest strip, and the pickling spice,
covered, for 10 minutes, add the meatballs, and cook them, covered,
at a gentle simmer for 20 minutes. Transfer the meatballs with a
slotted spoon to a plate and keep them warm.

In a small bowl stir together the remaining 1 teaspoon water and
the cornstarch, stir the cornstarch mixture into the broth mixture,
and boil the sauce, stirring until it is thickened. Remove the
casserole from the heat and stir in the sour cream, the remaining
1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley,
stirring until the sauce is combined. Return the meatballs to the
casserole and cook the mixture over low heat, stirring, for 1
minute. Discard the bay leaf and the zest strip and serve the
meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley,
over the noodles.

Serves 2.


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