Meatballs in Caper Sauce

source	Chef Staib
categories	main dish
yield	Serves 6
prep time
total time

INGREDIENTS

5 Tbsp unsalted butter

2 yellow onions, 1 peeled and finely chopped, 1 peeled and coarsely chopped

1 lb ground pork

1 lb ground beef

4 eggs

2 egg yolks

2 scallions, trimmed and finely chopped

1 cup soaked bread (see Chef's Note)

2 Tbsp chopped fresh parsley

Salt

Freshly ground black pepper

2 quarts Chicken Stock (see recipe)

1 clove garlic, peeled and coarsely chopped

4 Tbsp all-purpose lour

Freshly ground white pepper

1 cup heavy cream

4 Tbsp pickled petit nonpareil (very Small) capers, plus about 1 Tbsp of the brine

3 Tbsp finely chopped fresh parsley

Steamed white rice, for serving

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in a small sautee pan over medium heat, add the finely diced onion, and sautee until softened and any liquid it releases has evaporated, about 2 minutes. Set aside to cool

2. completely.

3. Combine the cooked and cooled onion with the pork, beef, eggs, egg yolks, scallions, soaked bread, and parsley in a large bowl, season with salt and pepper, and mix thoroughly but gently with clean hands. Using slightly damp hands, shape the mixture into meatballs, about the size of golf balls (or larger if preferred).

4. Bring the stock to boil in large saucepan over high heat, reduce the heat to low, low and maintain the stock at a simmer. Drop the meatballs gently into the stock and cook until they are completely cooked, about 7 to 10 minutes. (They will float to the top when done, but if you're still not certain, remove a meatball and cut it open.) Remove the meatballs with a wire mesh skimmer or slotted spoon and set aside momentarily. (If you wish, the stock and meatballs may be refrigerated at this point

5. and the dish finished later.)

6. Bring the stock again to a boil over high heat and boil until reduced by half (to about 4 cups). Strain through a fine mesh strainer and set aside.

7. Melt the remaining 3 tablespoons of butter in a large sautee pan over medium heat, add the coarsely chopped onion, and sautee until softened and translucent. Add the garlic and sautee for another minute until softened. Sprinkle in the flour, stirring to incorporate (making a roux). Cook for about 1 minute, and remove from the heat.

8. Whisk the reduced stock into the roux, making sure the sauce is free of lumps. Bring to a boil over high heat, reduce the heat to medium, and simmer until the sauce is thick enough to coat the back of a spoon. Season with white pepper and additional salt if necessary, strain through a fine mesh strainer, and return the sauce to the sautee pan.

9. Place the meatballs in the sauce, stir in the cream, capers and brine, and parsley, and simmer over low heat for about 10 minutes.

10. Serve the meatballs over a platter of white rice.

NOTES

CHEF'S NOTE: Soak about 3 cups of bread in about 3/4 cup of water until they have absorbed most of the liquid. Squeeze the pieces to remove as much water as possible. You should have 1 cup of soaked bread after squeezing out the water.

NUTRITION