Meatballs with a Caper Cream Sauce

INGREDIENTS (4 Servings)

Meatball Ingredients:

  • 1 lb meatball mix
  • 1 onion, peeled and finely diced
  • 2 eggs
  • 2 tbsp breadcrumbs
  • 1 tsp sea salt
  • 1 tsp fresh ground pepper

Broth Ingredients:

  • 4 cups beef broth
  • 1 onion, peeled and finely diced
  • 1 bay leaf
  • 3 peppercorns
  • pinch of allspice

Caper Cream Sauce Ingredients:

  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 cup lemon juice
  • sugar to taste
  • 3/4 heavy whipping cream
  • 1/4 cup capers
  • parsley, for garnish

Potato Side:

  • 1 lb baby potatoes
  • sea salt, to taste
  • 3 tbsp unsalted butter
  • fresh ground black pepper, to taste


Put the potatoes in a large saucepan, add enough cold water to cover the potatoes by about an inch.

Season generously with salt.

Bring the water to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.

Drain and peel the potatoes (optional.)

Toss with the butter and season with salt, and pepper, to taste. Keep warm.

In the meantime…

In a large bowl, combine the meatball mix, onion, eggs, salt, bread crumbs, and pepper.

Knead with your hands until you achieve a smooth, consistent mixture.

Form 20 to 24 meatballs.

In a medium to large sized pot, combine the broth, onion, bay leaf, peppercorns, and allspice.

Bring to a boil and add salt as needed.

Add the meatballs and let simmer for 10 minutes.

Remove the bay leaf and peppercorns and continue to simmer for an additional 10 minutes.

Remove the meatballs and cover with foil to keep warm.

Melt butter in a medium saucepan over medium-high heat.

Gently whisk in flour.

Whisk in the broth, starting with a small amount and gradually adding in the rest.

Add the capers and cream and be careful not to let the sauce come back to a boil.

Season to taste with lemon juice, sugar, salt, and pepper.

Add the meatballs to the sauce and garnish with parsley.

Serve the meatballs with a caper cream sauce with baby boiled potatoes.

Buon Appetito!