Ingredients
- 1 stale bread roll
- 4 anchovy fillets
- 2 onions
- 500 g minced meat
- 1 egg
- salt, pepper
- butter for greasing
- 150 ml white wine
- 300 ml beef broth
- 1 bay leaf
- 1 ts peppercorns
- 5 stalks parsley
- 150 ml cream
- 50 g capers
- 2 tbs cornstarch
- 1 tbs lemon juice
Preparation
1. Soak bread rolls in warm water, then squeeze out and pick to pieces.
2. Drain and finely cut the anchovy fillets. Peel and finely cut the onions.
3. Add half of the diced onion to the small pot, heat the pot on highest level up to the roasting window, switch to a low level, roast the diced onions, remove and let cool.
4. Mix the mince meat with the soaked bread roll, egg, anchovies and roasted diced onion and season with salt and pepper.
5. Create 12 meatballs and place in the greased sieve insert.
6. Add the remaining diced onion to the large pot, heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the diced onion.
7. Add white wine, meat broth, bay leaf and peppercorns.
8. Cover with sieve insert, close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 12 minutes in the steam area.
9. At the end of cooking time, remove the sieve insert and keep the meatballs warm. Remove the bay leaf and peppercorns, finely cut the parsley leaves.
10. Add the cream and capers to the stock, bring to a boil, stirr the thickener with a little cold water and lightly thicken the sauce. Add lemon juice and season to taste.
11. Add the meatballs to the sauce and serve with parsley sprinkled on top.
This recipe has been tested and approved by AMC.
Reviews