1 lb. ground veal, (lean beef can be substituted)
1/2 lb. each ground beef and pork
4 anchovy fillets, mashed
1/4 c. parsley, minced
1/2 tsp. white pepper
1 med. onion, minced
2 tbsp. pork fat or butter
2 eggs, beaten
1/4 c. sour cream
1 c. fresh bread crumbs

POACHING BROTH:

1/2 onion, sliced
1 stalk celery, sliced
4 sprigs parsley
1 bay leaf
3 cloves
6 pepper corns
1/2 tsp. thyme

WHITE SAUCE:

3 tbsp. butter
2 tbsp. flour
2 egg yolks, beaten
3 tbsp. lemon juice
2 tbsp. capers
1/4 tsp. pepper

Have the butcher grind the meat together (or grind in food processor) mix in anchovy, parsley, and pepper. Soften the onion in the fat or butter until translucent and add to the meat. Mix the eggs with the sour cream and add to the meat, along with the bread crumbs. Fluff the mixture with a fork and taste for seasoning by frying a small bit of mixture. Add salt if wanted. Shape lightly into 2 inch balls.

Prepare poaching broth by bringing 6 cups of water to a boil with the seasonings in a large saucepan and simmer 10 minutes. Add the meatballs and simmer uncovered until meatballs float to the top, about 20 minutes. Remove with a slotted spoon and keep warm while preparing the sauce, strain broth and reserve.

Make a white sauce by melting butter in saucepan, adding flour, and cooking 2 minutes while stirring. Add 1 1/2 cups of the reserved poaching broth and beat until smooth. Add another 1/2 cup broth to the beaten eggs, then add this mixture to sauce, stirring the whole while. When sauce thickens slightly, add lemon juice, capers, pepper and taste for seasonings. Pour over warm meatballs and serve the new potatoes. Makes about 18 meatballs to serve 4 to 6.