A delightful twist on a classic German dish, these meatballs are served in a tangy lemon-caper sauce that perfectly complements their savory flavor.
Soak the bread slices in the milk until softened, then squeeze out the excess liquid and place the bread in a mixing bowl.
Ensure the bread is fully soaked to achieve a smooth texture for the meatballs.
Add the ground beef, ground pork, chopped onion, egg, salt, and pepper to the bowl with the bread. Mix thoroughly until well combined.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into 2-inch meatballs and set them aside.
Use damp hands to prevent the mixture from sticking while shaping the meatballs.
Bring a pot of chicken broth to a gentle boil, then add the meatballs. Simmer until they float to the top, about 15 minutes. Remove with a slotted spoon and keep warm.
Avoid overcrowding the pot to ensure even cooking of the meatballs.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Stir constantly to prevent the flour from burning.
Gradually whisk in the reserved chicken broth, cooking until the sauce thickens and becomes smooth.
Add the broth slowly to avoid lumps in the sauce.
Stir in the lemon juice and capers, then season with salt and pepper to taste.
Taste the sauce and adjust the seasoning as needed for a balanced flavor.
Add the cooked meatballs to the sauce and heat through. Serve warm.
Garnish with fresh parsley for a touch of color and added freshness.
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