Meatballs In Lemon Caper Sauce
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
57
Sourness
47
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
White Bread (fresh crumbs)1 large
Egg (beaten lightly)1 tbsp
Onion (minced)3 tsps
Capers (drained bottled)1 cup
Water (plus 1 teaspoon)1 cup
Beef Broth2 tsps
Lemon Juice (fresh)1
Bay Leaf1 tsp
Pickling Spice (mixed)1 tsp
Cornstarch2 tbsps
Sour CreamDirections:
1
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)
2
Form the beef mixture into small meatballs, about 1 inch in diameter
3
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
4
Transfer the meatballs with a slotted spoon to a plate and keep them warm
5
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
6
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
7
Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute
8
Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles
9
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)
10
Form the beef mixture into small meatballs, about 1 inch in diameter
11
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
12
Transfer the meatballs with a slotted spoon to a plate and keep them warm
13
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
14
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
15
Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute
16
Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles