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

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.