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Meatballs In Caper Sauce

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Ingredients
  Soft bread crumbs 1 Cup (16 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Ground beef chuck 1 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Capers 4 Tablespoon, drained, rinsed
  Egg 1
  Flour 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned beef broth 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
Directions

1. In a large bowl, combine bread crumbs and milk. Let stand 5 minutes to soften bread. Add ground chuck, salt, pepper, 2 tablespoons capers, and egg. Mix with your hands or a wooden spoon to blend well. Form into 1-inch meatballs. Dust lightly with flour.
2. In a nonreactive large frying pan, heat oil over medium heat. Add meatballs and cook, turning, 5 to 6 minutes, or until evenly browned all over. Add wine and stock to pan and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Add remaining capers and parsley just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Everyday

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