INGREDIENTS

INSTRUCTIONS

1/2 c  ground pork, preferably with fat
-(may be substituted for more;
beef)
1/2    finely chopped onion
Butter for frying
Salt
White pepper
Soy sauce, optional
Soak the bread (bread crumbs) in the cream. Mix the ground meat and add the
cream and bread mixture. Brown the finely chopped onion in a little butter.
Mix the onion with an egg and add it to the meat mixture. Work the mixture
until smooth. Add some more water to give a smooth consistency, season with
pepper and salt as you go. Roll the meat into balls. The simplest method is
to shape them using the wet palm of your hand and a couple of tablespoons,
alternately standing them in a glass of hot water. Melt rather large
quantity of butter and put 10 to 20 meatballs at a time, depending on their
size. Let them brown, and shake the pan now and again so that they roll
around, removing each one when they are ready. If the meatballs are to be
served with gravy or sauce, proceed as follows: Rinse the frying pan with
water after each frying and add new butter. When all the meatballs are
ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter
from the frying and water used to rinse the pan) and stir until the sauce
is even. Flavor with a little white pepper, salt and perhaps some Soy
Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over
low heat. If a creamy sauce is desired, pour cream into the pan after the
last frying. Serve the meatballs with potatoes, lingonberries, salt or
pickled cucumber and gravy.
Posted to MM-Recipes Digest  by "C. Jay Ahlgrim" <ahlgrim@shreve.net> on
Sep 23, 1998

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