Step 1/3
- 3 shallots
- 5 anchovies
- 1 tbsp caper
- 2 bread rolls
- 100 ml whole milk
- vegetable oil (for frying)
- cutting board
- knife
- bowl
- frying pan
Finely chop two thirds of the shallots, one third of the capers, and all of the anchovies. Heat some oil in a frying pan and sauté shallots for approx. 1 – 2 min. Add milk to a mixing bowl and soak bread rolls for approx. 10 Min., until soft. Then, squeeze out the bread rolls to drain excess liquid.
Step 2/3
- 1 l water
- 800 g ground veal
- 1 shallot
- 1 bay leaf
- 2 cloves
- 1 egg
- 1 tbsp mustard
- salt
- pepper
- pot (large)
- bowl (large)
- slotted spoon
Bring a large pot filled with water to a simmer. Stud remaining shallot with bay leaf and cloves and add to pot. In a large bowl, combine ground veal, egg, soaked bread rolls, sautéed onions, mustard, chopped anchovies, and capers. Season with salt and pepper and mix everything together thoroughly. Then, form mixture into 2-in./5-cm meatballs and carefully add them to the pot. Let meatballs simmer on low heat for approx. 15 – 18 min., until done. Remove with a slotted spoon, set aside, and keep warm. Set stock aside.
Step 3/3
- 40 g unsalted butter
- 30 g flour
- 50 ml white wine
- 200 ml heavy cream
- 2 tbsp capers
- 1 tsp lemon
- sugar
- vegetable oil (for frying)
- potato (cooked, for serving)
- salt
- pepper
In the meantime, melt butter in a pot over medium heat. Whisk in flour and deglaze with white wine and two thirds of the meatball stock. Add cream and let simmer for approx. 5 min. Add remaining capers along with a little of their brine, lemon zest and juice. Season to taste with salt, pepper and a pinch of sugar. Serve meatballs with creamy caper sauce and boiled potatoes as a side.
