Servings: 4
Prep time: 15 minutes
Total time: 1 hour
Ingredients
for the meatballs:
1 pound|460 grams ground beef
1 pound|460 grams ground pork
2 cups|110 grams fresh breadcrumbs
½ cup|120 ml whole milk
2 large eggs, lightly beaten
1 lemon, zested and juiced
1 small yellow onion, diced
2 tablespoons capers rinsed, drained, and chopped
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
olive oil, for greasing
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for the sauce:
2 tablespoons|25 ml olive oil
2 tablespoons|40 grams unsalted butter
1 small yellow onion, diced
¼ cup|40 grams all-purpose flour
⅓ cup|80 ml dry white wine
1 tablespoon Dijon mustard
2 cups|500 ml chicken stock
1 cup|370 grams sour cream
3 tablespoons capers rinsed, drained, and chopped
1 lemon, zested and juiced
kosher salt and freshly ground black pepper, to taste
egg noodles or cooked spatezle, to serve
finely chopped chives, to garnish
Directions
- Make the meatballs: Heat the oven to 350°F. Lightly grease a sheet tray with olive oil and set aside.
- Combine the beef, pork, breadcrumbs, milk, eggs, onion, lemon zest and juice, the chopped capers, salt, and pepper. Roll them into 32 balls, about 2 tablespoons big, and transfer to prepared sheet tray with a bit of space in between each meatball. Bake for 30 to 35 minutes, or until golden brown and cooked through.
- Make the sauce: Heat the olive oil and butter in a large saucepan over medium-high. Add the onion and cook until caramelized, about 10 minutes. Whisk in the flour and cook 1 minute, then whisk in the wine and cook until reduced by half, about 1 minute more. Whisk in the mustard, then slowly pour in the chicken stock. Cook, whisking constantly, until thick, 5 minutes. Whisk in the sour cream, capers, and lemon zest and juice until smooth. Season with salt and pepper.
- Add the meatballs to the sauce and heat through. Serve over egg noodles or spaetzle and garnish with the chopped chives.
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