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Mix ground meat, breadcrumbs, egg, and seasonings.
Shape into golf ball-sized meatballs.
Add to simmering broth for 15-20 minutes, then set aside.
In a saucepan, melt butter, add flour, then slowly add liquids. Simmer until thickened.
Stir in capers, return meatballs to sauce, and coat well.
Serve hot with potatoes or spaetzle.
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