Finely chop the shallot and garlic. Finely chop the breadcrumbs from the toast bread as well.
Mix the minced meat with the finely chopped shallot, garlic, breadcrumbs, eggs, Worchester sauce, lemon juice, nutmeg, paprika powder, salt, allspice and mustard.
Roll 15 to 18 meatballs from the mixture. If it is too moist, add extra breadcrumbs to it.
Cook the meatballs in well-salted water for 5 minutes.
for the sauce
Melt 2 tablespoons of butter in a large saucepan, then add the flour.
Mix them well with the whisk. Deglaze with the white wine and mix well again with the whisk. When the mixture is homogeneous, add the beef stock. Mix again until the sauce becomes homogeneous.
Then add the cream, lemon juice, egg yolk and capers.
Season with pepper / allspice and salt.
Then add the meatballs again and simmer gently for 10 to 15 minutes.
the finishing touches
Melt some butter in a pan and fry the fresh Spätzle for three minutes.
Arrange the Spätzle on the plates and arrange the meatballs on the baked German pasta.
Then cover the meatballs with some sauce and capers.
I added some lamb's lettuce with halved cherry tomatoes.