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Meatballs with Cream Caper Sauce
German Cuisine
Ingredients
  • 600g pork and veal mince
  • ½ cup day-old breadcrumbs
  • ¼ cup chopped flat-leaf parsley
  • 1 small onion, finely chopped
  • 1 tsp grain mustard
  • ½ tsp Worcestershire sauce
  • 1 egg, lightly whisked
  • oil for shallow frying
  • 1 cup white wine
  • ¾ cup chicken stock
  • ⅔ cup sour cream
  • 1½ tbs tiny capers, drained
  • macaroni tossed in butter and parsley, to serve
  • macaroni tossed in butter and parsley, to serve
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