Soak the toast in cold water. Wash parsley, shake dry and chop the leaves into small pieces. Peel onion and chop finely. Knead minced meat, onion, squeezed toast, mustard, 1/2 of the parsley and egg yolk, season with salt and pepper. Form mass to approx. 20 small meatballs
Cook the pasta in boiling salted water according to the instructions on the packet. Peel, wash and dice the carrots
Melt the fat in a pot. Add the flour and sweat while stirring. Gradually add white wine, milk and stock while stirring. Add carrot cubes and simmer for about 5 minutes while stirring. Add capers at the end
Heat the oil in a pan. Fry the meatballs in it all around about 5. Drain the noodles. Mix noodles and sauce, add meatballs at the end. Sprinkle with remaining parsley and serve