Meatballs With Creamy Caper Sauce - cooking recipe

Ingredients

1 lb lean ground beef
3-4 None anchovy fillets, chopped
2 None onions, finely diced
3 tbsp dried breadcrumbs
2 tbsp mascarpone cheese
1 None bay leaf
3/4 cup uncooked basmati rice, well rinsed
2 tbsp butter
2 tbsp all-purpose flour
1 cup low-fat milk
1/4 cup capers, drained
Pinch None sugar
None None Chopped fresh chives, for garnish
None None Sliced beets, for serving (optional)

Preparation

Bring 4 cups lightly salted water to a boil in a large saucepan. Mix together the ground beef, anchovies, onions, breadcrumbs and mascarpone. Wet your hands, then shape the mixture into 8 meatballs. Slide the meatballs into the boiling water. Return to a boil, then reduce the heat, cover and gently simmer for 20-25 mins until cooked through.
Meanwhile, place the bay leaf in a separate saucepan of boiling salted water and add the rice. Return to a boil, reduce the heat and simmer for 12-15 mins until tender. Drain the rice; discard the bay leaf. Remove the meatballs to a plate using a slotted spoon, then measure out 1 1/2-2 cups of the cooking water. Discard the remaining water.
Melt the butter in another large saucepan over medium-low heat. Stir in the flour and cook, stirring, for 1-2 mins. Gradually stir in the milk and reserved cooking liquid. Simmer for 4-5 mins, stirring, until thickened. Stir in the capers and sugar. Mix in the meatballs and warm through. Divide the meatball mixture and rice among four plates. Sprinkle with chives and serve with beets, if desired.