Omg, I love this recipe!!! The caper sauce is truly next level and can be prepared super quickly. I also adore using the air fryer for the meatballs - they become ultra-crispy and are ready in no time. Note that they are also delicious with pasta and tomato sauce!!
Makes 14 large or 26 small meatballs
Preparation : 15 minutes
Cooking : 35 minutes
Ingredients :
- 500g ground pork
- 500g ground turkey
- 1 cup panko
- ½ cup milk
- 2 eggs
- ⅓ cup freshly chopped parsley
- Zest of 1 lemon
- Juice ½ lemon
- 5 anchovies, finely chopped
- ⅓ cup roasted unsalted pistachios, finely chopped
- 1 large garlic clove, finely grated
- 1 small yellow onion, grated
- ⅓ cup grated parmigiano reggiano
- ¼ cup olive oil
- 1 tsp salt
- pepper, to taste
Caper and white wine sauce :
- 3 tbsp unsalted butter
- ⅓ cup capers, drained and dried
- ½ cup white wine
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp flour
- 2 tbsp water
- Fresh parsley, finely chopped
- Pepper, to taste
- Pinch of salt
Preparation :
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Add the meats and all the other ingredients in a large bowl. Mix well with your hands, cover and set aside in the fridge.
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Form the meatballs with an ice cream scoop and add them on a parchment lined baking sheet. If you are using the oven, preheat the oven to 400F and cook for 25 minutes. For the air fryer - preheat to 400F - cook for 15 minutes. The meatballs should be crispy on the outside and juicy on the inside. If you have a thermometer, it should read 160F.
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Heat a non stick pan over medium high heat and melt the butter. Add the capers and cook for 2 minutes, until they become soft and starting the melt in the butter. Deglaze with the white wine and let reduce 1 minute. Add the lemon zest, lemon juice, flour, water and whisk vigorously. Turn off the heat and add parsley, pepper and salt. The texture should be on the thicker side and creamy.
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Serve the sauce on the bottom of a plate and place the meatballs on top. Sprinkle more parsley and lemon zest to serve. SO good.