German Meatballs

1 lb ground chicken, beef, or pork
½ cup bread crumbs
1 egg
1 tablespoon anchovy paste
1 tablespoon capers, minced
1/3 cup onion, minced
½ teaspoon sea salt
White pepper to taste
2 tablespoons parsley, minced + more for garnish
1 quart chicken broth

Sauce:
1 shallot, minced
4 tablespoons butter
4 tablespoons flour
3 cups hot chicken broth
1 tablespoon capers
1 tablespoon caper juice

1. Bring chicken broth to a simmer in a large pot.
2. Combine ground meat, breadcrumbs, egg, anchovy paste, minced capers, onion, salt, pepper, and parsley in a bowl. Form the mixture into walnut-sized balls. Drop balls carefully into broth, return to a simmer, and cook for 20-25 minutes until cooked through. Remove from broth with a slotted spoon and set aside. Keep meatballs warm. Reserve broth.
3. Heat butter in a large heavy saucepan over medium-low heat. Add shallots and cook about 3 minutes. Do not brown. Sprinkle in the flour and cook for 1 minute, stirring constantly. Whisk in hot broth and add capers and caper juice. Cook for 5 minutes. Add the meatballs to the sauce and heat through. Serve with boiled Yukon gold potatoes. Serves 4.