Method

Combine beef broth, water, quartered onion, vinegar, sugar, pickling spices and remaining 1/2 tsp salt in a small saucepan. Bring to boil. When boiling, immediately lower heat and simmer 15 minutes. Give an occasional stir, and keep your eye on it while you do the next steps. If it looks too thick, just turn off heat.

Combine both meats , chopped onion, crumbs, 1 teaspoon of the salt, pepper and nutmeg in a medium bowl. With clean hands, mix just until blended.

Separate eggs, putting whites into a bowl large enough to whip the eggs which will increase in volume.  Put yolks in a smaller bowl and put in the refrigerator for later use.  With an electric mixer, beat whites until they form soft peaks.  Fold gently into the meat mixture.  With moistened hands, shape into 1-inch balls.  In a large, heavy-bottomed saute pan brown meatballs on all sides. 

Pour the waiting sauce into the saute pan, reduce heat, cover. Cook the meatballs for about one hour.

Combine 1 tablespoon all-purpose flour with 2 tablespoons cold water in a small bowl. Increase heat under pan and add this mixture, stirring well to distribute evenly.  Cook until thickened to desired consistency. 

Beat the saved egg yolks with a fork.  Beat in 1 cup of hot sauce then pour into the skillet and blend into the sauce. Garnish with lemon slices and capers.

Serves: 6

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