Transfer the onion, garlic and bay leaves to a saucepan. Add olive oil and season with pepper and salt. Place the pan over medium heat and cook the onion for 8 minutes until nicely browned. Then remove the bay leaves. Let the onion cool. Transfer the beef and egg yolk to a bowl. Then add the cooled onion.

Knead the mince. Then add the panko, a pinch of pepper and salt and the parmesan cheese.

Knead the mince. Check the seasoning and add extra pepper or salt. Then roll even meatball. I had 10 meatballs that were 1 ½ oz (45 g) each. Coat them lightly with flour. Then pour another drop of olive oil in large non-stick pan and place it over medium-high heat until hot. Add the meatballs.

Brown the meatballs for 7 minutes. Then add the fresh rosemary and olives.

Add the white wine.

Stir well and then put a lid on the pan. Simmer the meatballs in the wine for 6 more minutes until the wine has reduced into a nice sauce. Then add the salted capers.

Stir well. Check the seasoning and add extra pepper or salt. Take the pan off the heat and divide the meatballs, olives, capers and wine sauce over plates. Serve immediately.