INGREDIENTS

INSTRUCTIONS

Combine ground beef and pork (I used veal too), chopped onion,  crumbs,
1 tsp of the salt, pepper and nutmeg in a medium size bowl  until
blended. Separate eggs, putting whites into a large bowl and  yolks
into a small bowl. Cover and refrigerate the yolks. Beat whites  until
they form soft peaks; fold into meat mixture. Shape into 1-inch  balls
and place in an electric slow cooker. (I browned these slightly  in a
skillet). Combine beef broth, water, quartered onion, vinegar,  sugar,
pickling spices and remaining 1/2 tsp salt in a small  saucepan. Bring
to boil, lower heat and simmer 15 minutes; strain  into slow cooker;
cover. (Do same- pour into skillet, reduce heat,  cover). Cook on low
(190 to 200 degrees) 5 hours; remove meat balls  to a heated deep
platter and keep warm. (I cooked the meatballs for  about one hour in
the skillet). Turn heat control to high (290 to 300  degrees). Combine
1 Tbsp all-purpose flour with 2 Tbsp cold water in  a cup; stir into
liquid in cooker until smooth; cover. Cook 15  minutes. Beat the saved
egg yolks with a fork; beat in 1 cup of hot  sauce; return to cooker;
cook 5 minutes; then pour over meat balls.  (Increase heat, add flour &
water mixture and simmer until thickened.  Follow above instructions
for adding the egg yolks). Garnish with  lemon slices and capers; serve
with boiled parslied From Sallie Krebs  - Happy Cookin'!  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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