Meatballs with Creamy Caper Sauce
Ingredients
- For the meatballs
- 1 stale White roll
- 1 small onion
- 2 parsley
- 1 Tbsp butter
- 3 pickled Anchovy fillet
- 400 grams ground pork
- 3 eggs
- 1 Tbsp breadcrumbs
- salt
- freshly ground peppers
- For the sauce
- 20 grams butter
- 40 grams Pastry flour
- 400 milliliters Veal stock (from a jar)
- 100 milliliters Whipped cream (minimum 30% fat content)
- salt
- freshly ground peppers
- 4 Tbsps Caper (in oil)
- parsley (to garnish)
Preparation steps
Soak the stale bread in water. Squeeze the bread and tear into small pieces. Peel the onion and finely chop. Pluck the parsley leaves from the stems and finely chop. Sauté the onion in butter until translucent.
Rinse the anchovies, pat dry and finely chop. Mix the onions with the parsley, anchovies, well squeezed bread, ground pork, eggs and breadcrumbs, season with salt and pepper and knead well in a bowl with hands. Bring a generous amount of salted water to a boil, and with wet hands, form mixture into small meatballs and place in boiling salted water and simmer gently for 10-15 minutes.
For the sauce, melt the butter in a small pan, sprinkle the flour over the butter and stir with a whisk. Gradually pour in the veal stock and stir until sauce is smooth. Bring to a boil, stir in the cream and season with salt and pepper. Stir in the capers.
Remove the meatballs with a slotted spoon and arrange on plates with the sauce. Serve with parsley.
