Yield: 60 small meatballs.
MEATBALLS:
2 lb. ground veal (IMPS/NAMP 396)
4 eggs, beaten
1 cup dry bread crumbs
1 cup bacon, chopped
1 cup Spanish onion, finely diced
1/2 cup shallots, minced
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
WHITE CAPER SAUCE:
1 1/2 cups dry white wine
1/3 cup minced onion
1/3 cup minced shallots
1 cup heavy cream
6 whole cloves
1 cup unsalted butter, cold
1/4 cup small Spanish capers, drained
1/2 tsp. salt
1/8 tsp. pepper
for garnish, fresh parsley, chopped
For meatballs: Combine meatball ingredients in bowl, mixing lightly but thoroughly. Add more bread crumbs if needed to form balls that hold their shape. Shape veal mixture into 1" balls.
Place on rack in sheet pan. Bake in 350°F oven 18-20 minutes to medium doneness, until not pink in center and juices show no pink color.
For white caper sauce: Combine wine, onion and shallots in medium saucepan. Boil over medium-high heat 5-7 minutes, or until reduced to 1/2 cup. Add cream and cloves; reduce by 1/2.
Reduce heat to medium. Slowly whisk in butter, piece by piece, until butter is nearly all melted and incorporated. Remove from heat; continue to whip until smooth. Add capers, salt and pepper. Discard cloves.
Combine meatballs and sauce. Serve banquet-style in chafing dish or from steam table. Sprinkle with parsley.
Photo Credit: NATIONAL CATTLEMEN'S ASSN ON BEHALF OF THE CATTLEMEN'S BEEF BOARD
Recipe Provided by: Executive chef Hans Aeschbacher, Smith & Wollensky, Chicago.