Instructions: Combine bread crumbs & milk in large bowl. Saute onions in butter over medium heat until golden; add to crumbs. Have beef & veal ground twice by butcher. Combine it with bread crumbs along with anchovies & egg beaten with salt, Accent & pepper. Combine lightly but thoroughly. Shape into balls about 2-inches in diameter. Bring to boil 3 cups water, chopped onion, bay leaf, clove, peppercorns & salt. Carefully put meat balls into liquid; bring back to boil, reduce heat & simmer 20 minutes. Remove meatballs with slotted spoon & set aside to keep warm. Strain the liquid.

Heat in a saucepan the butter, blend in flour & cook until it bubbles.

Remove from heat & gradually add broth, lemon juice & capers. Bring rapidly to boil, stirring constantly; cook 1-2 minutes longer. Return meatballs to sauce & gently heat thoroughly. Serve with buttered noodles.

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