1cupchicken stock (alternatively ½ cup white white wine + ½ cup stock)
2tbspcapers
1tbspparsley
1-2tsplemon juice
salt and pepperto taste
Instructions
To make the meatballs, combine all the ingredients in a mixing bowl. With a wooden spoon, mix well.
With wet hands, form meatballs the size of golf balls.
Heat a large pan or skillet over high heat and add a few tablespoons of olive oil. Cook the meatballs until golden brown on all sides. Remove and set aside.
To make the sauce, melt the butter in the pan and add the garlic. Cook for 30 seconds.
Add the stock (and wine, if using), capers, parsley and lemon juice. Allow to come to a simmer.
Add the meatballs and cook for another 7-10 minutes, coating the meatballs in the sauce, until the meatballs are cooked through.