Cheesy Meatballs in Caper Sauce - Restaurant Association of Nova Scotia

Ingredients

• 1 pound fresh bulk pork sausage, sage-flavored
• 1 pound ground chicken
• 3/4 cup grated Parmesan cheese (not the canned stuff)
• 1 small sweet onion, finely minced (about 1 cup)
• 4 medium cloves garlic, finely minced
• 2 teaspoons anchovy paste (or 2 anchovy filets, finely minced)
• 1 Tablespoon Dijon mustard
• 1/4 teaspoon grated lemon zest
• 1/8 cup chopped fresh parsley
• 1 egg, slightly beaten
• 1/4 cup heavy cream
• Salt and freshly ground black pepper to taste
• 3 cups chicken, veal, or beef stock (or a combination)
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1/4 cup dry white wine
• 1 Tablespoon lemon juice
• 1 Tablespoon chopped capers