Ingredients:
1/2 lb ground pork
1/2 lb ground turkey ( or veal)
3/4 cup breadcrumbs ( dried or fresh)
1 1/4 cups milk
1 small onions, finely grated
2 teaspoons anchovy paste ( or 2 anchovy filets, finely minced)
salt & freshly ground black pepper
1 eggs, slightly beaten
1/4 teaspoon grated or very finely minced lemons, zest of
2 tablespoons melted butter
flour
3 cups chicken stock or 3 cups veal stock or 3 cups beef stock ( or a mix, if you want)
2 tablespoons butter
1/4 cup dry white wine
1 tablespoon lemon juice
2 tablespoons capers, chopped
Directions:
Combine ground meats in a bowl and set aside.
In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt.
Add pepper egg, lemon zest, and melted butter, combining well.
When combined, add the ground meats to this, and combine gently with your hands (do not overwork).
Shape meatballs into 1 inch balls and roll in flour.
In a large skillet or pot, warm stock to a good simmer.
Put meatballs into simmering stock and poach, covered, for 15 minutes.
You may need to poach in batches so as not to overcrowd meatballs; if so, when one batch is done, put them in a large bowl and keep warm.
Once all meatballs have been poached and removed from the stock, strain the stock and reserve.
Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes.
Whisk in 2 c of the strained stock and cook until it’s bubbly and smooth, stirring as need to keep it smooth.
Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.
Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.
Servings: 4
Time preparation: 60 min.
Time total: 105 min.