Meatballs with Capers (Apulia)

Meat

Ingredients

Lean beef - 1 pound

Pith of a stale bread roll or soft breadcrumbs - 1/4 cup

Milk

Softened butter - 2 tbsps

Salt

Marjoram - pinch

Capers - 1-2 tbsps

Flour

Olive oil - 5 tbsps

Dry white wine - 1/2 cup

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.

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 10-15 minutes, adding a little more hot water or stock if necessary. Serve the meat balls very hot in their sauce. Serves 4