Meatballs In Caper Sauce
|Soft bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Ground beef chuck||1 1⁄2 Pound|
|Capers||4 Tablespoon, drained, rinsed|
|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|
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.