1 tbsp. butter
1 med. onion, chopped (1/2 c.)
1 lb. finely ground meat
2 slices white bread
1 tsp. grated lemon
2 tbsp. parsley
1 egg, lightly beaten
3 c. meat or vegetable stock

SAUCE:

3 tbsp. butter
3 tbsp. flour
3 tbsp. sour cream
3 tbsp. capers, drained (optional)
2 tbsp. lemon juice

Melt butter in a pan, put onion into it. Put onion in large bowl with ground meat. Break bread into small pieces. Moisten with water, squeeze dry. Add bread to bowl, add lemon, egg, salt, pepper. Mix with your hands. Make into 8 meatballs. Heat the stock in pan, add meatballs. Poach for 15 minutes. Strain liquid.

SAUCE: Melt butter. Add flour, stir for 2 minutes to make smooth paste. 3 cups of stock, bring to boil. Put sour cream in small amounts at a time. Stir, add lemon juice. Heat meatballs in sauce, do not boil. Serve with noodles, spaetzle or mashed potatoes. Serves 4.