28 December 2012,04:30 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cut bread into small pieces and soak in lukewarm water for 15 minutes. Drain, squeeze dry.
  • Place beef mince and pork mince in a mixing bowl and mix to combine.
  • Mix the drained bread into meat mixture with chopped onion and anchovies.
  • Add eggs, parsley, lemon rind with salt and black pepper to taste and mix well to combine. Shape mixture into golf balls.
  • Pour stock in a large saucepan with whole onion and bay leaf.
  • Simmer to low flame for about 10 minutes, drop in meatballs and simmer for 15 - 20 minutes or until meatballs rise to the surface.
  • Transfer the meatballs to a heated dish, cover and set aside to keep warm. Reserve stock.
  • To Make Sauce: Melt butter in saucepan, add onion and cook gently until translucent. Stir in flour and allow to brown.
  • Pour in reserved stock and keep stirring until thickened. Add lemon juice and capers.
  • Add meatballs and simmer very gently until heated through. Stir in sour cream and serve.


  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely grated lemon rind
  • 250 ml lukewarm water
  • 350 grams, beef mince
  • 1 liter beef stock  
  • 350 grams pork mince
  • 3 slices stale white bread
  • 1 onion, finely chopped
  • 3 anchovy fillets, chopped
  • 2 eggs
  • Freshly ground black pepper and Salt, to taste
  • 1 onion, whole
  • 1 bay leaf

Lemon Caper Sauce

  • 100 ml sour cream
  • 2 tablespoon butter
  • 2 tablespoon plain flour
  • 2 tablespoon lemon juice
  • 2 teaspoon finely chopped onion
  • 2 tablespoon capers

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