Slow Cooker German Meat Balls

Combine ground beef and pork, 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. 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. Cook on low (190 to 200 degrees) 5 hours; remove meat balls to a heated deep platter and keep warm. 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 and water mixture and simmer until thickened.

Follow above instructions for adding the egg yolks). Garnish with lemon slices and capers; serve with boiled parslied potatoes.