Name: Norwegian Meat Balls in Grape Jelly
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

A vital element for building a family is instilling a healthy sense of heritage – an appreciation of family roots, both earthly and spiritual. Yet it is increasingly common in our world for children to have no such sense of continuity or regard for family history. Too many feel that they have come from nothing and are bound for nothing- and this goes for Christians, too. Family heritage is a subject of neglect that is in need of rehabilitation. It is one of the disciplines of a godly family (Kent and Barbara Hughes).

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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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