Take a bowl and add the mixed minced meat. Then add egg, salt, gourmet pepper, medium-hot mustard, * my rye rolls (grate this one) and mix everything together. Then shape the seasoned minced meat into balls, about 20 pieces.
Now take a saucepan, fill it with lightly salted water and bring to a boil. In the meantime, peel and quarter the onions. Put both in the boiling water, switch down and let it steep for a quarter of an hour (15 minutes).
Now peel the potatoes, wash them and cut them into cubes. Clean and wash the cauliflower and cut into florets. Then remove the cooked meatballs with a slotted spoon and drain in a sieve. Now bring the broth to a boil. Add cauliflower and potatoes and cook in them for about a quarter of an hour (15 minutes).
Then pour in the cream and bring to the boil again. Mix the cornstarch with a little water and stir into the boiling water. Turn it down again and simmer for a few minutes. Add the capers to taste with salt, gourmet pepper and the lemon juice.
Add the drained meatballs, stir and heat in them. Take and fill deep plates and serve immediately.