posted by Emma 09-25-100 2:08 PM
Epicurious
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
a 2-by 1/2-inch strip of lemon zest, removed with a vegetable peeler, plus 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 diameter.
In a flameproof casserole just large enough to hold meatballs in one layer simmer 1/2 cup of 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 meatballs with a slotted spoon to a plate and keep them warm.
In a small bowl stir together remaining 1 teaspoon water and cornstarch, stir cornstarch mixture into broth mixture, and boil sauce, stirring until it is thickened. Remove casserole from heat and stir in sour cream, remaining 1 teaspoon capers, grated zest, and 2 teaspoons parsley, stirring until sauce is combined. Return meatballs to casserole and cook mixture over low heat, stirring, for 1 minute. Discard bay leaf and zest strip and serve meatballs and sauce, sprinkled with remaining 1 teaspoon parsley, over the noodles.