Veal Meatballs With Spices

- Reserve three sprigs of parsley for decoration and chop the rest.

- Scald the tomato, peel and seed it, and crush it. Fry it for 3 minutes in oil with the chopped onion, add the parsley and let it cool.

- Mix the meat, breadcrumbs, egg, cumin and nutmeg, half the cream, a tablespoon of mustard and the crushed tomato. Season with salt and pepper. Shape into eight large balls.

- Prepare the sauce. Boil the broth and 2c. of cream. Incorporate the remainder of the mustard while whipping. Add salt and pepper and keep warm. Cook the dumplings 10 min. in a frying pan in 40 g of butter, turning them halfway through cooking.

- Put them on a plate, decorate with parsley, serve with the mustard sauce. Our advice: Spice up the stuffing with 4 drops of green Tabasco.