Recipe serves 6
- 2 slices bread (day-old) soaked in warm milk
- 1 tablespoon butter
- 2 small onions (1 chopped fine, 1 halved)
- 300g ground pork
- 200g ground beef
- 1 egg
- 60 g
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaf
- 4 cloves
- 5 peppercorns (whole)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons flour (all-purpose)
- 125 ml milk
Soak the day-old bread in water and squeeze almost dry.
In a large bowl, place the pork and beef and bread (soaked, squeezed, and broken into pieces). Add egg, anchovies and onion. Mix all ingredients well and form meat mixture into golf-ball sized balls.
In a large saucepan heat broth ingredients (onion(halved), bay leaf, clove, peppercorns) to a simmer over medium heat.
Add the meatballs carefully. Cook until done, about 10 minutes(Tip: do not crowd meatballs. Only simmer about 10-12 meatballs at a time).
Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Strain the broth(we will use it for the sauce)
Melt 2 tablespoons butter in a pan and add the flour, making a roux.
Slowly, stir about 1 1/2 cups of the strained meatball cooking liquid and milk into the roux, whisking to keep the sauce smooth.
Fried capers: heat a small saucepan to high heat with about an inch of a neutral oil such as canola.
When your oil is heated(it needs to be really hot), gently drop the capers in the saucepan and fry them for three minutes, or until they are no longer soft.
Remove the finished capers from the oil, and place them on a plate lined with paper towels to absorb excess oil.
Add the meatballs to the sauce, warm through. Serve the dish with the fried capers and fresh ground horseradish.
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