German meatballs. Not quite as good as Swedish, but close. Eat with potatoes and pickled beets. Meatballs: 1/2 lb ground meat 1/2 cup breadcrumbs 1 onion, minced 1 1/2 Tbsp anchovy paste 1 1/2 tsp yellow mustard 3/4 tsp salt 1/4 tsp pepper To simmer the meatballs in: 4 cup beef broth 1 small chopped onion 2 bay leaves 2 cloves 5 peppercorns Simmer twenty minutes Remove meatballs Strain and reserve 1 1/2 cup liquid Sauce: 3 Tbsp butter 3 Tbsp flour (that means make a roux) 1 1/2 cup broth from previous step (That means stir it and heat it until it's thick and there are no lumps) 1/2 cup cream 1/3 cup capers, rinsed 1/4 tsp salt 1/4 tsp pepper 1/8 tsp sugar 1-2 Tbsp lemon juice 1 egg yolk to stir in just after removing heat Put meatballs in sauce and serve.