Meatballs in Caper Cream

Peel potatoes and boil in salted water for about 30 minutes until done.

Soak bread in a little warm water. Peel and onions. Cut one onion in half and set aside. Dice remaining onion. Heat butter in a pan and cook diced onion until soft. Add lemon zest, meat, egg and squeezed bread and season with salt, pepper and marjoram. Use wet hand to form small meatballs. With wet hands small dumplings shapes.

Boil broth, remaining onion, bay leaf and allspice infuse for 15 minutes. Remove from heat and pour through a sieve.

Heat remaining butter, add flour and cook briefly, then add about 350 ml (approximately 1.5 cups) of broth. Add cream, capers and mustard and let simmer for about 10 minutes. Add more broth if needed. 

Season sauce with lemon juice, salt and pepper. Remove from the heat and stir in egg yolks. Add meatballs to sauce and cook. 

Press potatoes through a ricer.

Plate potatoes with meatballs and drizzle with sauce.