First, take a medium-sized pot and add about 1 1/2 quarts of water, 1/2 an onion chopped into big chunks, about 5 peppercorns and 2 nice sized bay leaves. Bring to a boil. Then simmer for about 15 minutes on med-low heat.
While the water is boiling. Mix the ground-meat with 1/2 finely chopped onion (I like to give the onion a quick turn in a pan with some olive oil to sweat it a bit.), about 1/2 teaspoon of anchovy paste (or 2-3 anchovies, chopped very fine), 1 teaspoon of finely chopped capers, 1 egg, salt and pepper to taste (easy on the salt, the anchovies will add enough) and about 1/2 cup of breadcrumbs. Mix everything together nicely. Form golf ball sized meatballs.
Add the meatballs to the simmering water and simmer for an additional 15-20 minutes, until the meatballs float on top.
Take the meatballs out of the water and put aside.
Now it’s time to make the roux. In a small saucepan melt 3 tablespoons butter over med/med-low heat and slowly add about 3-4 tablespoons flour, stirring until well mixed, now slowly add ladle fulls of the cooking water and keep stirring until you get a creamy consistency. Add about 1 heaping tablespoon of capers (depending on your taste) and simmer on low for another 10 minutes. Then add 1 egg yolk and stir until well mixed. ( This will make the sauce nice and creamy.)
Finally, add the meatballs back to the sauce, keep on low for another minute or two and you are ready to serve.
Serve with mashed potatoes or my preference, rice.
It’s time for another recipe. It happens to be a ground meat one again. Not on purpose. I just happened to remember to take a picture when I was finished cooking!
This one is a German meat patty that can either be eaten on a nice roll (think Chicago hard roll) or served with sides for dinner. We like to eat it with garlic mashed potatoes and green beans and some pork gravy.
1 Lb ground pork (or chicken. I have made it with both and actually prefer the chicken. The boy likes his pork so usually I try to please him. 🙂 )
one half of a big onion (I prefer sweet yellow onion.)
1/4 cup breadcrumbs, plus 1/2 cup in a small bowl
1 teaspoon dried marjoram
1 tablespoon dried parsley
salt and pepper (to taste)
Put the ground pork, the onion ( briefly sautéed in some olive oil until glassy), and all other ingredients in a mixing bowl. Combine until well mixed. Form almost tennis ball sized meatballs, roll in the breadcrumbs ( the extra in the small bowl) and pat into a patty.
Heat olive oil in a frying pan at medium-high heat. Place patties in pan. (I do three at a time.) Fry until browned, about 3 minutes per side. Place all the patties on a baking sheet covered with aluminum foil and bake at 350 degrees for 15 minutes.
Serve either on a roll or with mashed potatoes and green beans. And some pork gravy if you like. I usually just get a packet… I’m lazy that way.
Even though this is not in any way a Christmas related dish, note the pretty Christmas themed plate I served it on!!!! 🙂