Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 to 10 servings
- 1 pound fresh bulk pork sausage, sage-flavored (see Notes)
- 1 pound ground chicken
- 3/4 cup grated Parmesan cheese (not the canned stuff)
- 1 small sweet onion, finely minced (about 1 cup)
- 4 medium cloves garlic, finely minced
- 2 teaspoons anchovy paste (or 2 anchovy filets, finely minced) (see Notes)
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon grated lemon zest
- 1/8 cup chopped fresh parsley
- 1 egg, slightly beaten
- 1/4 cup heavy cream
- Salt and freshly ground black pepper to taste
- 3 cups chicken, veal, or beef stock (or a combination)
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/4 cup dry white wine
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped capers
Bring stock to a simmer in a large pot. Place the meatballs into the stock in one layer, cover, and gently simmer for 15 minutes. (You may need to do this in batches.) Remove meatballs and keep warm. Strain and reserve 2 cups of the cooking broth.
Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook for two minutes, stirring often. While stirring, add wine and cook 1 minute, then add 2 cups of reserved broth along with lemon juice. Whisk until smooth and thickened. Add capers and simmer for 5 minutes. Return meatballs to the pot, tossing to coat.
Serve over noodles, rice, or potatoes. May also be used as an appetizer. Keep warm in a crockpot on low setting.
Yield: 4 entree servings or 8 to 10 appetizer servings
Notes: If you cannot find sage-seasoned pork sausage at your market, simply use regular fresh pork sausage and add 1/2 teaspoon dried or rubbed sage to the recipe. Please do not omit the anchovies. Although you will not be able to single out the taste, they are an essential seasoning for these meatballs.
Cheesy Meatballs with Caper Sauce Recipe Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.