VEAL AND CAPER MEATBALLS

1 1/3 pounds boneless veal shoulder meat, cut into 2-inch cubes
1 1/2 tbs capers, drained, rinsed, dried and minced
3 tbs fresh breadcrumbs
1 egg
1 1/2 tbs minced onion
1/2 tsp kosher salt or sea salt
1/2 tsp freshly ground pepper
1/4 tsp paprika
3 1/2 c chicken broth
1/4 c fresh lemon juice
1 1/2 tbs minced lemon zest
1/4 c chopped Italian or flat leaf parsley

Using a food processor or a meat grinder, grind or pulse the veal to a medium grind. Combine the meat, capers, breadcrumbs, egg, onion, salt, pepper and paprika, mix well with your hands. Shape into balls about 1 1/2 inches in diameter.

Combine the broth, lemon juice and 1 tbsp lemon zest in a saucepan, bring to a boil over medium-high heat, then reduce heat to medium. Using a spoon, gently slide the meatballs (one at a time) into the simmering broth and cook (turn occasionally) until the balls are firm and cooked through (about 15 minutes). Using a spoon again, remove the meatballs to a platter. Strain the broth then put it in a clean saucepan and reduce over high heat until approximately 1 cup remains (about 5 minutes). Add the remaining zest and the parsley and pour over the meatballs. Serves 3 or 4