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New York City Chefs Daily Recipe for 4/09/2001 Recipe for Meatballs in Caper Sauce
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Meatballs in Caper Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 4/09/2001 - Recipe for Meatballs in Caper Sauce
"Meatballs in Caper Sauce"

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"As we graze it grows"

1 cup soft bread crumbs
1/4 cup milk
1 1/2 pounds ground beef chuck
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons capers, rinsed and drained
1 egg
1/4 cup flour
2 tablespoons olive oil
1/2 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 5 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 5 to 6 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 6 to 8.

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