The Italians like to serve meatballs in a caper sauce. Capers are a big thing in Italian cooking.
1 cup soft bread crumbs
¼ cup milk
1½ pounds ground chuck
½ teaspoons salt
½ teaspoons pepper
4 tablespoons capers, rinsed and drained
1 egg
¼ cup flour
2 tablespoons olive oil
½ cup dry white wine
1 cup canned beef broth
1 tablespoon chopped fresh parsley
In a large bowl, combine bread crumbs and milk. Let stand five minutes to soften bread. Add ground chuck, salt, pepper, 2 tablespoons capers, and egg. Mix with your hands or a wooden spoon to blend well. Form into 1-inch meatballs. Dust lightly with flour.
In a large frying pan, heat oil over medium heat. Add meatballs and cook, turning, five or six minutes, or until evenly browned all over. Add wine and stock to pan and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Add remaining capers and parsley just before serving. Serves six to eight.
