Recipe - Meatballs In Lemon Caper Sauce

3 tablespoon Fresh white bread crumbs
1 lg Egg; beaten lightly
1 tablespoon Minced onion
3 teaspoon Drained bottled capers
6 ounce Ground chuck
One half cup Plus 1 teaspoon water
One half cup Beef broth
2 teaspoon Fresh lemon juice
1 Bay leaf
A; (2by 1/2inch)
; strip of lemon
; zest, removed with
; a vegetable peeler,
; plus One fourth teaspoon
; grated lemon zest
One half teaspoon Mixed pickling spice
1 teaspoon Cornstarch
2 tablespoon 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 diameter.

In a flameproof casserole just large enough to hold the meatballs in one
layer simmer One half 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.

Gourmet February 1993

Converted by MC_Buster.

Posted to Recipe Page T. 99, converted by MM_Buster v2.0l.

Posted to MMRecipes Digest V4 #11 by alan@atoc.demon.co.uk on May 27, 1999