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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