For the Meatballs: In a bawl mix the onion, the inside of the sausage, the ground beef, the groats, the eggs, the bread, salt, pepper, cinnamon, spice, the olive oil, and leave the mix in the fridge for 30 mins. Then make small meatballs, roll them in flour and set them aside.

For the Broth: In a pot, put the chicken (or vedgetables) broth, the wine, salt, pepper, olive oil, garlic, the lemon juice and let them boil for 5-10 minutes. Then add the meatballs in the pot with the broth and let them cook on low heat for about 15 minutes. 5 minutes before the end of the cooking, add the chopped parsley.

For the sauce: In a bawl, put the honey mustard, the lemon juice, the yoghurt, some of the broth from the pot, mix and pour all the mixture of the sauce on the meatballs. Shake the pot, then immediately take it off the heat and serve.