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1. Break up ROLLS and soak in Water for 15 minutes, then drain and squeeze as dry as possible.
2. Grind MEATS fine if not already ground - see Note-1.
3. Chop ONION and PARSLEY fine. Grate LEMON ZEST. Mix together All Meatball items and run the mix through the meat grinder again.
4. Set out a foil and oil it as a holding surface. Oil your hands liberally with olive oil and form the Mix into balls. Toss them back and forth between your hands, gently squeezing into shape between tosses. If they start to stick rinse your hands, dry them on a paper towel, take a swig of your beer, re-oil and continue. These meatballs are quite tender so should be no larger than 1-1/2 inches. Keep the balls as close to the same size as possible for even cooking.
5. Bring Stock to a boil. Drop in a couple of balls to make sure they come out well, then do them all in batches so they're not too crowded. After the stock comes back to a boil give them another 12 minutes to cook through. Add water between batches to keep the level up.
6. When all balls are done, adjust liquid so you have about 3 cups for a thin sauce, 2 cups for a thick sauce. I prefer it a bit thin, as in the photo, but it depends on how you intend to serve it.
7. In a skillet, melt butter over very moderate heat, then stir in flour and continue to fry gently, stirring continuously until it is the color of the lighter caramel cubes in a bag of candy. Slowly stir in some of the stock until smooth and creamy, then stir all into stock. Bring to a simmer, stirring frequently, for a few minutes to thicken.
8. Add Capers to the sauce, then gently stir in the meatballs and simmer another 2 minutes.
9. This dish is traditionally served with sauerkraut. For typical recipes see Sauerkraut with Apples and Sauerkraut with Apples and Wine.