Meatballs fit for a king. A hearty and comforting meal any meat lover will quickly take to. Instead of veal, you could also use beef and pork.






Skill level

Average: 3.4 (64 votes)



  • 500 g minced veal (or use beef and pork)
  • 80 g stale bread (roll or loaf), soaked in 1 cup (250 ml) milk
  • 1 large onion, very finely chopped, plus an extra half onion chopped for the stock
  • 2 eggs
  • 1 anchovy fillet, finely chopped
  • 750 ml (3 cups) beef stock
  • 1 carrot, chopped
  • 1 fresh bay leaf
  • chopped parsley and boiled potatoes, to serve


Cream sauce

  • 60 g butter
  • 2 tbsp plain flour
  • 110 g jar baby capers in vinegar
  • 1 tsp lemon juice
  • pinch of sugar
  • 125 ml (½ cup) thickened cream
  • 1 egg yolk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 10 minutes

For the meatballs, squeeze the soaked bread roll, discard milk, and tear bread roll into small pieces. Combine bread, minced veal, onion, eggs, anchovy, salt and pepper. Mix well.

Pour the stock into a large saucepan, add extra chopped onion, carrot and bay leaf, and bring to a simmer over medium heat.

Using slightly moistened hands, form meat mixture into golf-ball sized meatballs, about 2 tablespoons each (the mixture will be sticky, so it may be easier use an ice-cream scoop). Place meatballs into hot broth, simmer gently for 10 minutes, but do not allow the stock to come to the boil. Remove from heat and let meatballs rest in broth for another 10 minutes. Remove meatballs from broth and keep warm in a covered bowl while you prepare the sauce. Strain the stock and keep 350 ml for the cream sauce and freeze the rest for another use.

For the cream sauce, melt the butter over medium heat in a saucepan. Add the flour and begin whisking. Add the remaining 350 ml beef stock, half the capers and all the caper juice, lemon juice, sugar, cream and egg yolk. Season to taste, adjust heat to medium-low and continue stirring until the sauce thickens. Do not boil!

Place the meatballs in cream sauce. Sprinkle with parsley and remaining capers, and serve with boiled potatoes.


Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.