Steps
- Soften 1 finely diced onion in 1 tablespoon of vegetable oil over medium heat. Let cool.
- Mix with 500g of ground beef, 2 eggs, 75g of breadcrumbs, ¼ bunch of finely chopped parsley, and 1 tablespoon of medium-hot German mustard.
- Add 1 tablespoon of finely chopped capers and 1 teaspoon of ground caraway. Season with salt, pepper, and nutmeg; form 16 meatballs.
- Bring 1½ liters of beef broth and 1 bay leaf to a boil, then lower to a bare simmer. Add the meatballs and poach for 25-30 minutes, until the centers reach 160°F / 71°C.
- Lift out the meatballs. Melt 50g of butter in another saucepan and stir in 2 tablespoons of all-purpose flour. Whisk in the poaching broth a ladle at a time, simmering until saucy.
- Add 1 tablespoon of undrained capers and the juice of ½ lemon. Season with salt, pepper, and nutmeg; coat the meatballs with the sauce and finish with chopped chives.