Grandma's Meatballs

Preparation:

Preparation: Pass the beef pulp and cooked ham through a mincer and collect the proceeds in a bowl. Add the grated Parmesan, a little grated nutmeg, the raisins, soaked in warm water and squeezed, the pine nuts, the breadcrumbs of the sandwich, moistened with the broth, the necessary salt and a grind of pepper. Mix the ingredients carefully, then tie everything together with a yolk. Obtain from the mixture obtained many small round meatballs of uniform size, dip them in the beaten egg with salt and pepper and in the breadcrumbs and fry them in a pan with hot oil. When they are well browned, remove them from the container using a slotted spoon and pass them on a sheet of absorbent paper to remove the excess oil, then place them on a serving plate. Place the mustard in a saucepan, dissolve it in the vinegar, then add the flour mixed with three tablespoons of water, season with salt and beat the mixture with a wooden spoon. Incorporate the remaining egg yolks and the juice of 1/2 lemon and heat the sauce over low heat, without letting it boil. Pour the hot sauce over the meatballs, garnish with the remaining lemon and serve.