Meatballs In Lemon Caper Sauce

Directions

1. In a bowl stir together the bread crumbs, the egg, the onion, 2 tsp. of the capers, chopped, and salt and pepper to taste, add in the beef, combine
2. the mix gently but thoroughly (don't over mix). Form the beef mix into small meatballs, about 1 inch in diameter.
3. In a flameproof casserole just large sufficient to hold the meatballs in one layer simmer 1/2 c. of the water, the broth, and lemon juice with the bay
4. leaf, the zest strip, and the pickling spice, covered, for 10 min, add in
5. the meatballs, and cook them, covered, at a gentle simmer for 20 min.
6. Transfer the meatballs with a slotted spoon to a plate and keep them hot.
7. In a small bowl stir together the remaining 1 tsp. water and the cornstarch, stir the cornstarch mix into the broth mix, and boil the sauce, stirring till it is thickened. Remove the casserole from the heat and stir in the lowfat sour cream, the remaining 1 tsp. capers, the grated zest, and 2 tsp. of the parsley, stirring till the sauce is combined. Return the meatballs to the casserole and cook the mix over
8. low heat, stirring, for 1 minute. Throw away the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 tsp.
9. parsley, over the noodles.
10. Serves 2.