Instructions: Beefeaters will thank you for serving meatballs reminiscent of one of their favorite steaks. These pepper-coated meatballs can be broiled or cooked on a stovetop grill and basted with anchovy sauce, as described below, or pan-fried in the anchovy-butter mixture and served in a chafing dish.

2 pounds lean ground beef
1 tablespoon olive oil
2 tablespoons black peppercorns
1/2 cup butter, melted (1 stick)

3 anchovy fillets, minced
1 clove garlic, minced
2 tablespoons cognac or other brandy (optional)

Preheat broiler or indoor grill. Mix meat and olive oil together lightly.

Form into 24 small balls. Lightly crush peppercorns in a pepper grinder. Roll balls in the crushed pepper.

In a small skillet, heat butter and anchovies, mashing anchovies against the side of the skillet with a wooden spoon until they are pasty. Add garlic and saute slowly 3 minutes. If desired, add cognac and ignite; allow flames to die down.

Baste meatballs with anchovy sauce, then broil or grill until well browned, and cooked through with no pink in the center, basting once or twice with more sauce. Serve meatballs with cocktail picks and remaining sauce in a heatproof dish; rewarm sauce if needed.

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