Royal Meatballs with Caper Sauce

These flavorful meatballs are made with a combination of ground lamb, veal, and turkey meat and cooked in a slow cooker with a creamy caper sauce. Serve as an appetizer with slices of mini-pumpernickel or as a meal with boiled potatoes. Make the sauce a day ahead of time.

Serves: 6Hands-on: 35 minutesTotal: 4 hours 35 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. butter, divided
  • 2 Tbsp. all-purpose flour
  • 3 cups chicken stock
  • ½ tsp. kosher salt
  • ½ tsp. black peppercorns
  • 1 large egg yolk
  • 6 Tbsp. capers
  • 3 Tbsp. butter, divided
  • 1 medium onion, peeled and minced
  • 6 medium shallots, peeled and minced
  • ½ lb. ground lamb
  • ½ lb. ground veal
  • ½ lb. ground turkey breast
  • 1 small bunch parsley, finely chopped
  • 12 anchovies, minced
  • ¼ cup chives, finely chopped
  • 1 clove garlic, peeled and minced
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. nutmeg
  • ⅛ tsp. cayenne pepper
  • ½ cup water
  • 2 large eggs


  • To make sauce, melt 2 tablespoons of the butter in a saucepan over medium heat and mix in the flour, stirring until the flour is well mixed and slightly browned. Add the stock and mix well, stirring constantly until it comes to a simmer.
  • Add salt and peppercorns. Cover and cook on low for 10 minutes. Remove from the heat and rapidly stir in the yolk and the remaining butter, then add the capers. Set aside.
  • For the meatballs, spray a 4- to 5-quart slow cooker with nonstick olive oil spray.
  • Heat 1 tablespoon butter in a medium skillet over medium heat. Sauté onion and shallots until soft, about 8 minutes. Transfer the onion and shallots to a large bowl.
  • Combine ground meats, parsley, anchovies, chives, garlic, salt, black pepper, nutmeg, cayenne pepper, water, and eggs with the onion mixture and mix well. Form into ¾" balls.
  • Heat remaining butter in a large skillet over medium-high heat. Brown the meatballs in batches until browned, about 10 minutes.
  • Arrange the meatballs in the slow cooker and cover with caper sauce.
  • Cover and cook on low for 4 hours.