Method

Soak roll in water for just long enough for it to soften, about 3 minutes.  Squeeze out excess water and break apart with your fingers.

Soak anchovy in a drop of milk for two minutes. Remove, pat dry with paper toweling and chop.

In a bowl roomy enough for mixing, put in meat, potatoes, anchovies, egg, the first tablespoon flour and the pulled-apart roll.  With clean hands, mix well.  Knead this mixture for 3 minutes, then shape into balls.

Bring to a boil enough water to comfortably hold the meatballs with a little room for them to dance.

Dredge meatballs in flour, then drop into salted hot water. The water will come off the boil which is what you want.  Should it return to the boil, lower heat and let simmer for 12 to 15 minutes. Drain well when finished.

Sauce:  Make a roux with butter and flour, then whisk in stock slowly.  When smooth, add capers and lemon juice.  Season with salt and pepper to taste and bring to a boil.  When boiling, immediately lower heat to medium and put in meatballs.  Cook gently for a few minutes or just enough for meatballs to soak up some flavor and heat through.

Serves: 4

Contributor: Monika Elkland

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