Fry onions in oil until soft, then add anchovy and stock.
Reduce liquid by a third, add cream, and simmer for 6-8 minutes.
Stir in cornflour paste, season, and keep the sauce warm.
Preheat the oven to 220°C.
Fry onion in butter and combine with cream, milk, salt, spices, and breadcrumbs.
Manually mix in minced beef and pork, then roll into small balls.
Place balls on a greased tray and roast with a water tin for 10 minutes.
Salt the cabbage and fennel, let sit, then squeeze out excess liquid.
Mix cabbage with apples, oil, soured cream, vinegar, and seasoning.
Brown the roasted meatballs in a pan with oil and butter.
Serve meatballs with cream sauce, salad, and cooked potatoes.