Step: 1/7

Soak the bread in a little warm water. Peel and very finely dice the onions. Wash the parsley, shake dry and finely chop.

Step: 2/7

Squeeze the excess liquid from the bread. Mix with the meat, eggs, onions, parsley and mustard. Season with salt and pepper.

Step: 3/7

Using damp hand, shape the mince mixture into 8 equal-sized balls.

Step: 4/7

Bring the stock to the boil, add the meatballs and return to the boil. Reduce the heat, cover and simmer over a medium heat for 15-20 minutes until cooked through.

Step: 5/7

Strain 600ml of the cooking liquid through a sieve into a second pan. Keep the meatballs warm in the remaining stock.

Step: 6/7

Bring the strained stock back to the boil. Mix the cornflour with a little cold water, add to the boiling stock and stir to thicken slightly. Add the drained capers and soy cream and boil for 1 minute. Season with salt and pepper.

Step: 7/7

Remove the meatballs from the stock, drain briefly and add to the sauce. Garnish with parsley and serve with brown rice.