Veal Caper Meatballs With a Lemon White Wine Sauce over Shells

Serves 6


1 lb ground veal
1/3 C Italian breadcrumbs
1 egg
2 T cream
1/8 C plus 1 T capers, drained and divided
Salt and pepper
Pinch oregano
Pinch coriander powder
¼ C finely chopped sweet white onion
2 C shells pasta
2 C unoaked chardonnay
4 T butter, divided Fresh basil to garnish
1 t corn starch
1/3 C fresh squeezed lemon juice


  • Blend the veal, bread crumbs, egg, cream, 1/8 C capers, onions and salt. Form into small 1”balls. Set aside. Bring a large pot of water to boil.
  • In a large saucepan, melt 2 T butter, then brown the meatballs, about 2 minutes on each side until browned. Remove and keep under foil. With the heat still on medium, add the white wine,and let reduce for about 2 minutes, stirring to bring up the bits of browned meat. Add the salt and pepper, and the lemon juice, and continue to stir on medium low for about another minute. Add the shells to the boiling water. Add the meatballs back in, add the rest of the capers then cover and let simmer until veal is done, about 3-5 minutes. After it is done, remove about ¼ C of the hot liquid, mix with the cornstarch and blend well. Then add that mixture back to the saucepan, stirring quickly and letting it firm up. Loosen with butter, or wine or a little more lemon juice as needed to taste. Taste to see if you need to add more salt. Usually you will need very little salt as the lemon and capers are tangy enough. Ladle the shells out of the boiling water and add to the pasta, stir to incorporate the meatballs, sauce and shells. Then serve in pasta bowls with fresh basil on top.

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