Method:
1. Put the meat twice through a grinder. Soak the bread or crumbs in a little milk until soft, then squeeze dry. Combine the bread and the meat in a bowl, and add the butter, salt and a pinch of marjoram, to taste. Knead until the mixture is smooth, then break off small pieces and roll them into balls. Push 2 or 3 capers into each meat ball. Smooth over the holes and roll the meat balls in flour.
2. Heat the oil in a large, shallow pan and arrange the meat balls in this in one layer. Brown them quickly and evenly over a brisk heat, turning carefully. Add the wine, cover the pan and continue cooking for 10 to 15 minutes, adding a little more hot water or stock if necessary. Serve the meat balls very hot in their sauce.
* 1 pound lean beef
* One-fourth cup stale bread or soft breadcrumbs
* 2 tablespoons softened butter
* Salt
* Pinch of marjoram
* 1-2 teaspoons capers
* Flour
* 5 tablespoons olive oil
* One-half cup dry white wine
This article appears in October 2024.