Königsberger Klopse

1 cup coarse breadcrumbs
¼ cup warm milk
800 g pork mince
1 egg, beaten
2 rashers of rindless bacon, fine chopped
1 onion
2 lt vegetable stock
pinch of ground allspice
2 Bay leaf
4 tbsp butter
5 tbsp flour
4 tbsp capers
3 tbsp curly parsley, coarse chopped
1 tbsp SIDS WINE & PEPPER MUSTARD
zest & juice of 1 lemon
½ cup cream
2 egg yolks
SIDS SALT & PEPPER to taste

Place breadcrumbs and milk in a large bowl and mix so milk is absorbed. Add mince, egg, bacon and ½ the onion, minced. Season with SIDS SALT & PEPPER to taste then mix well with fingers. Form into 24 golfball sized balls then set aside.
Put the other ½ of the onion in a large saucepan along with the vegetable stock, allspice and bay leaves. Bring to the boil, add meatballs then simmer for 20 minutes. Remove the meatballs with a slotted spoon and keep warm.
Strain the stock and measure 4 cups into a clean saucepan then bring to the boil.
Meanwhile, in another pan, gently melt butter and stir in the flour. Cook, stirring, for 2-3 minutes until fragrant but not browned. Whisk in hot stock (no lumps) then simmer for 5 minutes. Stir in capers, parsley, SIDS WINE & PEPPER MUSTARD, lemon zest & juice.
In a bowl, whisk cream and egg yolks. Take the sauce off the heat and whisk in the cream mixture. Gently mix in the meatballs, season with SIDS SALT & PEPPER to taste and sprinkle with parsley then serve.