1/2 c ground pork, preferably with fat -(may be substituted for more; beef) 1/2 finely chopped onion Butter for frying 1 egg 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"
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|Serving Size: 1 Recipe (571g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 882 (42%)|
|Amt Per Serving||% DV|
|Total Fat 98g||131 %|
|Saturated Fat 50.5g||253 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 287.1mg||88 %|
|Sodium 2565.3mg||88 %|
|Potassium 930.8mg||24 %|
|Total Carbohydrate 246.8g||73 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 231.7g|
|Protein 57.5g||82 %|
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Calories per serving: 2109
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