Recipe Instructions:
Ingredients:
• 1 lb ground beef or veal
• 1 onion, finely chopped
• 1/2 cup breadcrumbs
• 1 egg
• Salt and pepper, to taste
• 2 cups beef broth
• 1/2 cup heavy cream
• 2 tablespoons capers, drained
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• Chopped fresh parsley for garnish
Instructions:
• In a bowl, combine ground beef or veal with chopped onion, breadcrumbs, egg, salt, and pepper. Mix well and form into meatballs, about 1 inch in diameter.
• Heat a large skillet over medium heat and add butter. Cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.
• In the same skillet, melt remaining butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly browned.
• Gradually whisk in beef broth and heavy cream, stirring constantly until smooth and thickened.
• Add capers and lemon juice, and season with salt and pepper to taste.
• Return the meatballs to the skillet, coating them with the sauce. Simmer gently for a few minutes to heat through.
• Garnish with chopped parsley and serve hot, traditionally with boiled potatoes or rice.
