Ingredients
For The Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- 1 medium onion finely chopped
- 2 large eggs
- 1 cup breadcrumbs
- 1 tablespoon anchovy paste
- 1 teaspoon salt
- ½ teaspoon black pepper
To Cook The Meatballs:
- 4 cups beef broth
- ¼ cup dry white wine
- 1 tablespoon apple cider vinegar
- 2 bay leaves
For The Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 3 tablespoons capers with brine
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix together ground beef, ground pork, chopped onion, eggs, breadcrumbs, anchovy paste, salt, and pepper until well combined. Form into small meatballs, and place onto a plate or baking sheet. Set aside.
- In a large pot, bring beef broth, white wine, apple cider vinegar, and bay leaves to a simmer. Gently add meatballs and cook for about 15 minutes, or until cooked through.
- In a separate pan, melt butter over medium-low heat. Gradually add flour while whisking continuously to create a roux. Slowly stir in some of the cooking broth to make a smooth sauce. Add heavy cream, capers with brine, and lemon juice. Simmer until thickened.
- Add cooked meatballs to the thickened sauce and simmer for an additional 5 minutes. Serve hot.
