500 g mincemeat (half beef, half pork); 2 onions; 1 egg; 1 yolk; a small bread roll; 1 tbsp flour; 1 tbsp butter; 2 cups beef stock; ½ cup double cream; 2-3 anchovies; a handful of capers; 2 tbsp lemon juice; the zest of one lemon; 1 tsp sugar; 1 tsp ground sweet paprika; a bay leaf; a bunch of parsley; nutmeg; 4 allspice; salt, ground white pepper
Soak the stale roll in milk. Crush the anchovies with a fork and mix them with the egg and egg yolk. Fry 1 finely chopped onion until soft. Mix the mincemeat with the softened onion, add the drained bread roll, egg mixture, finely chopped parsley, lemon zest, and paprika and season well. Boil the bay leaf, parsley stalks, half the capers, allspice and a whole onion in the stock for 15 minutes. Meanwhile roll the meatballs in wet hands so that they are 3 cm in diameter and place them on a greased plate. Carefully move them from the plate into the stock and simmer them for 10-15 minutes. Remove them using a holey spoon and strain the stock. Fry the flour in some oil on a medium heat for a couple of minutes. Pour in a mixture of the remaining stock, egg yolk and lemon juice, cream, nutmeg, and capers. Season and if necessary add some sugar. Add the meatballs and slowly reheat bringing the contents of the pan to the boil. Remove from the heat and leave to stand with the lid on for 5 minutes. Serve with boiled potatoes and pickled beetroot.