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Meat Balls in Lemon Caper Sauce

1 tablespoon butter
¼ cup finely chopped onion
2 slices bread, crusts removed
2 tablespoons cream
185 g minced topside
185 g minced pork
185 g minced veal
3 anchovy fillets, chopped
1-2 tablespoons chopped parsley
2 eggs, lightly beaten
½ teaspoon lemon rind
½ teaspoon salt
¼ teaspoon ground black pepper

Melt butter in a frying pan over a low gas flame and cook onion until transparent. Break bread into small pieces, place in a bowl. Add cream, onion, meats, parsley, anchovies, eggs, lemon rind, salt, pepper. Combine well and shape into 8 large meat balls with wetted hands.

Poaching Liquid:

5 cups water
1 onion peeled and studded with a clove
1 bay leaf
1 teaspoon salt

Bring water to the boil, add onion, bay leaf and salt. Boil uncovered for 10 minutes, reduce flame and add meat balls. Simmer uncovered for about 20 minutes, until meat balls rise to the surface. Remove and keep warm. Strain liquid and reserve.


60 g butter
3 tablespoons flour
3 cups poaching liquid
squeeze lemon juice
2½ teaspoons drained capers
2 egg yolks
1-2 tablespoons sour cream

Melt butter over a low gas flame. Add flour, stir until smooth. Pour in poaching liquid and bring to the boil, beating until sauce thickens and is smooth. Lower flame, add lemon juice and capers and simmer for 15 minutes. Lightly beat egg yolks, add 3 tablespoons of the simmering sauce. Add to remaining liquid, whisking continually. Stir in the sour cream. Check seasonings. Add meat balls and simmer, basting occasionally until they are thoroughly heated. To serve, return meat balls to heated serving dish, and pour sauce over.

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