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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