serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Underrated Ingredients
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 onion, grated
- 2 tsp butter
- 3 anchovies, roughly chopped
- 500 g pork mince
- 500 g beef mince
- 1 cup dried breadcrumbs
- 1 tsp Dijon mustard
- 2 eggs
- ½ tsp salt
- ½ cup white wine
- 1 litre chicken stock
- 2 fresh bay leaves (or 4 dried)
- 80 g butter
- ½ cup plain flour
- 3 tbsp baby capers, rinsed
- 1 lemon, juiced
- 250 ml sour cream
To serve
- boiled kipfler potatoes
- ¼ cup finely shredded flat-leaf parsley
Instructions
- Add the onion, 2 tsp butter and anchovies to a large saucepan over medium heat. Cook, stirring, until the onion is translucent. Remove from the heat and allow to cool.
- Add the minces, breadcrumbs, mustard, eggs and salt to the cooled onion mixture in the pan and stir vigorously to combine to a smooth mixture. Roll the mixture into meatballs the size of a table tennis ball.
- Place a separate medium saucepan over medium heat and boil the wine for about 1 minute, then add the chicken stock and bay leaves and bring to a simmer. Poach the meatballs at a low simmer in the broth for about 12-15 minutes, or until cooked through. Remove and drain (reserving the cooking liquid).
- Place the 80 g butter and flour into a medium saucepan and fry for a minute or two to form a blonde roux. Add the meatball poaching liquid a little at a time to form a creamy sauce (reserve any leftover stock for a separate purpose).
- Stir in the capers, lemon juice and sour cream. Add the meatballs to the sauce to warm through. Serve with boiled potatoes, scattered with parsley.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Underrated Ingredients
