INGREDIENTS

INSTRUCTIONS

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 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.  Gourmet February 1993  Converted by
MC_Buster.  Posted to Recipe Page T.  99, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on May  27,
1999

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