3 tablespoons butter
½ cup panko breadcrumbs
3 slices stale white toast bread, crusts removed (about 60 grams)
¼ cup milk
2 whole eggs, plus 1 egg yolk
4 anchovy fillets, roughly mashed
½ red onion, roughly chopped
finely grated zest of 1 lemon
½ cup capers (¼ cup reserved for garnish)
2 teaspoons Dijon mustard
1 tablespoon chopped chervil or tarragon (plus ½ cup of sprigs for garnish)
2 tablespoons chopped parsley
sea salt and ¼ teaspoon white pepper
500 grams beef mince
500 grams pork mince
1.2 litres chicken stock
1 cup white wine
2 tablespoons flour
1 tablespoon lemon juice
½ cup sour cream
boiled or mashed potatoes
Beetroot and Apple Chutney (recipe below)
Beetroot and Apple Chutney
2 large beetroot (about 600 grams), peeled and grated
1 small granny smith apple, peeled and grated
½ red onion, finely sliced
¼ cup sugar
½ cup cider vinegar
1 tablespoon water
⅓ cup cranberry jelly
¼ teaspoon allspice
salt and white pepper, to taste
Melt 1 teaspoon of butter in a small frying pan and fry breadcrumbs until lightly golden then set aside.
Roughly chop the toast bread then place in a bowl and cover with the milk. Put whole eggs, anchovies, onion, lemon zest, half of the capers, mustard, chervil, parsley and salt and pepper into a food processor and whiz to combine until onion and herbs are finely chopped. Add the soaked bread and minced meat and pulse until everything is well combined.
Leave to sit in the fridge for 15 minutes then roll into 30 golf ball-sized balls (they will shrink a little on cooking).
Bring the stock and wine to a gentle boil in a large pot, reduce heat to a gentle simmer and drop in half of the meatballs. Cook for 8–10 minutes then remove with a slotted spoon and cover with tinfoil and keep warm. Repeat with remaining meatballs.
Strain the poaching liquid through a fine sieve and reserve. Melt remaining butter in the same saucepan, add flour and whisk to combine. Cook for 1 minute then add half of the reserved poaching liquid, whisking well. Bring to a boil, then add remaining poaching liquid and lemon juice and reduce to a gentle simmer. At this point the sauce should be slightly thickened and smooth. Whisk egg yolk with sour cream and add to sauce, whisking until smooth.
Return the meatballs to the sauce for a few minutes to reheat then serve garnished with remaining capers, panko breadcrumbs and chervil fronds. Makes 30 meatballs
Cook's tip: It is important not to boil the sauce once the lemon juice, egg and sour cream are added or it may split – keep the heat gentle.
Beetroot and Apple Chutney
Put beetroot, apple, onion, sugar, vinegar and water into a small pot and bring to a boil. Reduce the heat to a simmer and add cranberry jelly and allspice. Season to taste.
Cook for 15 minutes covered, remove cover and cook for a further 15 minutes until beetroot is soft and most of the liquid has evaporated.
Leave to cool then store, covered in the fridge until half an hour before serving. Makes about 1⅓ cups.