Ingredients:

  • 1/2 lb (225g) ground pork
  • 1/2 lb (225g) ground veal or lean beef
  • 1/2 cup (60g) white bread, crusts removed and soaked in water
  • 1 large (110g) onion, grated finely
  • 1 large (50g) egg
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) ground white pepper
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice
  • 2 anchovy fillets, minced into a paste
  • 1 tbsp (15ml) vegetable oil
  • 2 cups (480ml) beef or veal broth
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 1/2 cup (120ml) heavy cream
  • 3 tbsp (45g) capers, drained
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) sugar

Instructions:

  1. Combine the ground meats, squeezed soaked bread, grated onion, egg, salt, pepper, nutmeg, lemon juice, and anchovy paste in a bowl. Mix by hand until just combined Note: Stop as soon as the ingredients are mixed to keep them tender.
  2. Form the mixture into 12-16 equal spheres. Try to keep them roughly the same size so they cook evenly.
  3. Heat a splash of oil in a skillet over medium high heat. Brown the meatballs on all sides until they develop a light golden crust.
  4. Pour in the beef broth and reduce heat to low. Cover the pan and simmer for 10-12 minutes until the meat is cooked through.
  5. Remove the meatballs from the pan and set them aside on a plate. Keep the broth in the skillet.
  6. Melt butter in the same pan over medium heat. Whisk in flour and cook for 1 minute until it smells slightly nutty.
  7. Gradually whisk in the reserved poaching broth and heavy cream. Stir in the capers, lemon juice, and sugar.
  8. Simmer the liquid until the sauce thickens and coats the back of a spoon.
  9. Return the meatballs to the sauce and glaze for 2 minutes before serving.