Ingredients:

  • 1 lb lean ground beef
  • 1/2 cup plain breadcrumbs
  • 1/4 cup beef broth
  • 1 large egg, beaten
  • 1 small onion, finely minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 1/2 cup heavy cream
  • 3 tbsp non-pareil capers, drained
  • 1 tbsp caper brine
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground nutmeg

Instructions:

  1. Combine 1/2 cup plain breadcrumbs and 1/4 cup beef broth in a small bowl and let sit for 2 minutes until softened.
  2. In a large mixing bowl, combine 1 lb lean ground beef, the soaked breadcrumbs, 1 beaten large egg, 1 minced small onion, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Mix gently by hand until just combined; do not overwork the meat.
  3. Shape the mixture into 16 small, uniform meatballs.
  4. Heat a thin layer of oil in a large skillet over medium-high heat. Add the meatballs in a single layer (cook in batches if they don't fit) and sear until chestnut brown on all sides and they reach an internal temperature of 160°F/71°C, approximately 5-7 minutes.
  5. Remove the meatballs from the pan and set them aside on a plate.
  6. In the same skillet, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until golden and nutty smelling.
  7. Gradually pour in 2 cups reduced-sodium beef broth, whisking constantly to eliminate lumps.
  8. Stir in 1/2 cup heavy cream, 3 tbsp drained capers, 1 tbsp caper brine, 1 tbsp fresh lemon juice, and 1/4 tsp ground nutmeg. Simmer for 3-5 minutes until the sauce thickens into a velvety consistency.
  9. Return the meatballs to the pan and toss to coat for 2 minutes before serving.