- 1 lb ground veal or beef (or beef/pork mixture)
- 1 sweet onion
- anchovy paste
- 2 eggs
- bay leaves
First, take a medium-sized pot and add about 1 1/2 quarts of water, 1/2 an onion chopped into big chunks, about 5 peppercorns and 2 nice sized bay leaves. Bring to a boil. Then simmer for about 15 minutes on med-low heat.
While the water is boiling. Mix the ground-meat with 1/2 finely chopped onion (I like to give the onion a quick turn in a pan with some olive oil to sweat it a bit.), about 1/2 teaspoon of anchovy paste (or 2-3 anchovies, chopped very fine), 1 teaspoon of finely chopped capers, 1 egg, salt and pepper to taste (easy on the salt, the anchovies will add enough) and about 1/2 cup of breadcrumbs. Mix everything together nicely. Form golf ball sized meatballs.
Add the meatballs to the simmering water and simmer for an additional 15-20 minutes, until the meatballs float on top.
Take the meatballs out of the water and put aside.
Now it’s time to make the roux. In a small saucepan melt 3 tablespoons butter over med/med-low heat and slowly add about 3-4 tablespoons flour, stirring until well mixed, now slowly add ladle fulls of the cooking water and keep stirring until you get a creamy consistency. Add about 1 heaping tablespoon of capers (depending on your taste) and simmer on low for another 10 minutes. Then add 1 egg yolk and stir until well mixed. ( This will make the sauce nice and creamy.)
Finally, add the meatballs back to the sauce, keep on low for another minute or two and you are ready to serve.
Serve with mashed potatoes or my preference, rice.