Ingredients

• 1 lb ground sirloin
• 1 lb ground pork
• 1 lb ground veal
• 4 eggs, slightly beaten
• 1 1⁄4 cups fine plain breadcrumbs
• 1⁄2 cup milk
• 1 medium white onion, finely chopped
• 1 lemon, zest of, small finely chopped
• 1 lemon, juice of
• 3 tablespoons capers, chopped
• 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
• 1⁄4 cup melted butter
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• flour (for rolling)
• 1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
• 1 bay leaf
• 1⁄4 cup cider vinegar
• 1⁄2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
• 10 black peppercorns
• 2 tablespoons capers
• 1 lemon, zest of, small finely chopped
• 1 lemon, juice of
• 1 cup good quality sour cream (full fat to prevent curdling)
• 1⁄4 cup snipped fresh parsley, for garnish

Directions

1. In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
2. Meanwhile, combine meatball ingredients, mix well.
3. Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!).
4. Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
5. Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
6. To Make Cream Sauce: To hot broth stir in the sauce ingredients and heat through, but do not boil.
7. Add the cooked meatballs to the heated sauce, stir gently and warm through.
8. Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles and German Rotkohl. Sprinkle with snipped fresh parsley, for garnish.