German Meatballs in Caper Cream Sauce

In a large bowl combine egg, 1/4 cup of the milk, 1 Tbsp. of the dill, the mustard, salt, and pepper. Stir in bread crumbs. Add ground beef; mix well. Shape mixture into twenty-four 1 1/2-inch meatballs.

In a 12-inch skillet melt 1 Tbsp. of the butter over medium to medium-high heat. Add meatballs; cook 10 to 12 minutes or until done (160°F) and browned, turning occasionally. Remove meatballs; wipe out skillet.

For gravy, in skillet melt remaining 2 tbsp. butter over medium heat. Stir in flour until smooth. Gradually stir in remaining 2 cups milk. Cook and stir until thickened and bubbly. Stir in capers, caper liquid, and remaining 1 Tbsp. dill. Season to taste with additional salt and pepper. Stir in meatballs; heat through. Serve meatball mixture over Spaetzle. If desired, serve with lemon wedges.