Ingredients
- Serves 6
- Meatballs
- 500g Waitaki Bacon and Ham fennel sausages, skinned
- 2 eggs lightly beaten
- 150g fine plain bread crumbs
- 60ml milk
- 1 medium onion, finely diced
- 1 lemon, finely zested plus juice
- 20g capers, roughly chopped
- 20 g anchovy paste or crushed anchovies
- 30g melted butter
- Seasoning
- Flour for rolling meatballs
- Poaching Broth
- 450ml chicken stock
- 1 bay leaf
- 20ml cider vinegar
- 60ml dry white wine
- 10g capers
- 5 black peppercorns
- Bring all ingredients to a simmer in a heavy based pot.
- Sauce
- 1 lemon, zest and juice
- 110ml sour cream
- Coarsely chopped fresh parsley
Pork Balls in Creamy Caper Sauce
Method
- Combine meatball ingredients and mix well
- Form into golf ball sized balls (the mix might be a little sticky and delicate to work with (try wetting your hands) but this is normal, the end result will give tender and moist meatballs!) Roll the pork balls in flour, carefully place into hot broth an
- (Tip: do not crowd meatballs into the pot; only simmer about 10-12 meatballs at a time)
- Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce
- Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl and store in the oven while making the sauce
- Discard the bay leaf
- To make cream sauce stir in the sauce ingredients and heat through, but do not boil
- Serve Meatballs and Cream Sauce with boiled new potatoes or hot buttered spaetzle noodles and a garnish of chopped fresh parsley
Comments
Thanks to Waitaki Bacon and Ham for providing the meat used in the cooking demonstration at the Otago Farmers Market
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