Ingredients:
1 old roll (from day before)
2 small onions, minced
butter
1 lb. mixed ground meat (50% beef, 50% pork)
1 egg
salt and pepper
2 teaspoons mustard
3 anchovy fillets, minced
1/2 liter beef broth
a pinch of whole peppercorns
bay leaf
juice from 1/2 lemon
2 tablespoons flour
200 g cream
2 teaspoons capers
2 egg yolks
Put the old roll in water and let soak. Mince the onions very fine and saute in butter until soft. Mix the ground meat, sauteed onions, egg. Take the roll and squeeze out all the moisture and then add to the meat mixture. Add salt, pepper, mustard and minced anchovies and mix well. (I used my hand here). With damp hand form meatballs. In a large pan with lid, warm beef broth with pepper corns and bay leaf. Carefully place the meatballs in the warm broth and cover, simmer for about 20 minutes on low heat. Preheat the oven to 125F (50C). When the meatballs are cooked through, place on a baking sheet and place in the oven to keep warm. Pass the broth through a sieve to remove large pieces and set aside. Heat butter in the pan and add 2 tablespoons of flour until the flour is gold colored. Add the broth and the cream and let simmer on low for 10 minutes. Salt and pepper the sauce to taste and add the capers. At the very end, beat the egg yolks together with 1 tablespoon of cold water and mix into the sauce, DO NOT let the sauce cook further. Serve the meatballs with boiled potatoes and a side salad, cover meatballs and potatoes with sauce. Guten Appetit!
