Konigsberger Klopse (German Meatballs)

• 1 pound ground veal
• Freshly ground pepper to taste
• 4 teaspoons butter
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1/2 cup fine fresh bread crumbs
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 18 teaspoon freshly grated nutmeg
• 1 1/2 tablespoons flour
• 1 1/2 cups unsalted beef or chicken broth
• 1/4 cup white wine, preferably Rhine or Moselle
• 1/4 cup sour cream
• 1 egg yolk
• Juice of 1/2 lemon
• 1/4 cup chopped, cored, seeded hot cherry peppers without salt

1. Put veal in mixing bowl.
2. Add pepper to taste.
3. Heat 1 teaspoon of butter in saucepan and add onion and garlic.
4. Cook, stirring, until wilted.
5. Add mixture to veal.
6. Add bread crumbs, parsley, chives and nutmeg.
7. Shape mixture into 28 balls of equal size.
8. Heat remaining butter in saucepan and add flour, stirring with wire whisk.
9. When blended and smooth, add broth and wine, stirring rapidly with whisk.
10. Add meatballs to simmering sauce.
11. Stir gently from time to time so they cook evenly, about 25 minutes.
12. Beat sour cream with the egg yolk and lemon juice.
13. Beat in a little of hot sauce.
14. Add mixture to meatballs.
15. Add the cherry peppers.
16. Heat briefly without boiling.
17. If mixture boils, sauce may curdle.
18. Serve hot with mashed potatoes or rice.

ground veal, freshly ground pepper, butter, onion, garlic, bread crumbs, parsley, chives, nutmeg, flour, unsalted beef, white wine, sour cream, egg yolk, lemon, peppers

Taken from cooking.nytimes.com/recipes/10150 (may not work)