| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Norwegian |
|
30 |
Servings |
INGREDIENTS
| 1 |
c |
Bread crumbs; soft |
| 1 |
c |
Milk |
| 2 |
lb |
Ground beef |
| 3/4 |
lb |
Ground pork; lean |
| 1/2 |
c |
Onion; finely chopped |
| 2 |
|
Eggs; beaten |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Cardamom |
| 1/4 |
ts |
Ginger |
| 2 |
tb |
Bacon drippings; or salad oil |
| 8 |
oz |
Grape jelly |
INSTRUCTIONS
Soak bread crumbs in milk for one hour. Combine ground beef, pork and
onion. Add eggs, milk, bread crumb mixture. Add salt, pepper and spices.
Mix well and whip with a fork. Chill one to two hours. Shape into small
balls, roll in flour and brown in bacon drippings or oil. Shake pan or
heavy skillet to roll meat balls around in hot grease (not too hot). Place
in crock pot with 1 large jar grape jelly and cook on SLOW for one hour.
Recipe by: Sonja Appleton
Posted to Bakery-Shoppe Digest V1 #447 by "Terry Van Kirk"
<tvankirk@pacbell.net> on Dec 11, 1997
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