MEATBALLS IN LEMON CAPER SAUCE

Preparation Method :

• Cut bread into small pieces and soak in lukewarm water for 15 minutes. Drain, squeeze dry.
• Place beef mince and pork mince in a mixing bowl and mix to combine.
• Mix the drained bread into meat mixture with chopped onion and anchovies.
• Add eggs, parsley, lemon rind with salt and black pepper to taste and mix well to combine. Shape mixture into golf balls.
• Pour stock in a large saucepan with whole onion and bay leaf.
• Simmer to low flame for about 10 minutes, drop in meatballs and simmer for 15 - 20 minutes or until meatballs rise to the surface.
• Transfer the meatballs to a heated dish, cover and set aside to keep warm. Reserve stock.
• To Make Sauce: Melt butter in saucepan, add onion and cook gently until translucent. Stir in flour and allow to brown.
• Pour in reserved stock and keep stirring until thickened. Add lemon juice and capers.
• Add meatballs and simmer very gently until heated through. Stir in sour cream and serve.