Ingredients
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1 1/2 cups stale bread cubes
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milk, to soak bread cubes
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2 lbs ground lean meat (mixture of pork and veal or beef)
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1 large onion, peeled and minced
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2 eggs, beaten
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3 flat anchovy fillets, drained and minced
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salt and pepper, to taste
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4 cups beef bouillon
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3 tablespoons butter or 3 tablespoons margarine
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3 tablespoons flour
Instructions
- Meatballs:
- Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
- Add ground meat and mix well.
- Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
- Form into 2-inch balls.
- Bring bouillon to a boil in a large saucepan; drop in meatballs.
- Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
- Strain and reserve liquid.
- Sauce:
- Melt butter in a saucepan.
- Stir in flour and blend well, cook 1 minute.
- Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
- Add lemon juice and capers. Season with salt and pepper.
- Add meatballs and heat through.