Veal Meatballs with Lemon Caper Sauce
- 1 day-old kaiser roll
- ⅛ liter lukewarm milk
- 500 grams Ground veal
- 1 egg
- 2 Anchovy fillet
- 2 onions
- 1 teaspoon butter
- 1 bunch parsley
- 1 organic lemon
- 350 milliliters Beef broth (jarred)
- 2 tablespoons butter
- 20 grams Pastry flour
- 3 tablespoons nonpareil Caper
- 2 tablespoons lemon juice
- ⅛ liter Whipped cream
- ⅛ liter white wine
- 2 egg yolks
Soak the bread in the lukewarm milk then squeeze out excess liquid. Place in a bowl with the ground meat and the egg. Rinse the anchovies well and finely chop. Peel and finely chop the onions.
Heat the butter in a pan and saute the onions until translucent. Rinse the parsley, shake dry and chop finely. Grate the lemon zest and add to the ground beef along with the onions and parsley. Mix until well combined and shape into 16 meatballs.
In a saucepan, bring the broth to a boil. Add the meatballs, reduce to a simmer and cook over medium heat until the meatballs are cooked through, about 10 minutes. Gently lift out with a skimmer or a slotted spoon.
Heat the butter in a wide pan, add the flour and cook, stirring until the butter has absorbed the flour. Gradually stir in the broth. Add the capers, lemon juice, cream and wine and stir to combine. Season with salt, sugar and pepper.
Whisk the egg yolk in a bowl and whisk in a little of the hot broth mixture, Then whisk the yolk mixture into the simmering broth and cook, whisking all the while until the sauce is lightly thickened. Serve the meatballs with the caper sauce and if desired, serve with boiled potatoes.