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Meatballs:
1 cup fresh breadcrumbs
1 lb. lean beef, minced
1/2 lb. pork, minced
2 spring onions, chopped
1/2 teaspoon grated lemon rind
juice of 1/2 lemon
1 tablespoon juice from jar of capers
2 anchovy fillets, chopped (optional)
1 teaspoon salt
freshly ground black pepper
2 eggs, beaten
1 egg white, beaten
3-4 cups beef stock Caper Sauce:
2 tablespoons butter
1 spring onion, chopped
2 tablespoons flour
1/2 cup white wine
1 egg yolk
1 tablespoon capers
juice of 1/2 lemon
salt
freshly ground pepper Meatballs:
Soak the
breadcrumbs in water, then squeeze out and add to the minced beef and pork. Mix well together. Add the spring onions, lemon rind, lemon and caper juice, anchovies, salt and pepper. Combine all ingredients, then add the
beaten eggs and egg white.
When the mixture is smooth, form it into 1 to 2 inch meatballs.
Bring the stock to a boil and while it is boiling rapidly, add the meatballs, making sure not to add too many at one time.
Cook them for approximately 15 minutes until they rise to the surface. Remove the meatballs with a slotted spoon and keep them warm. Strain the cooking juice and set aside. Caper Sauce:
Melt the butter in a
saucepan. Add the spring onion and cook until it is soft. Stir in the flour and cook for a few minutes. Add 2 1/2 to 3 cups of the strained cooking juice.
Add the wine and simmer for a few minutes until the mixture
is smooth and thick. Reduce the heat and add the egg yolk. Make sure that the sauce does not boil as it will curdle. Add the capers, lemon juice and season to taste. If the sauce is too thick, add more stock.
To
serve, add the meatballs to the sauce and keep them warm until they are ready to be served. Traditionally, they are served with potatoes and a green bean salad. |
