Danish Appetizer Meat Balls Recipe
Ingredients
| Ground beef | 3/4 pound | |
| Ground pork | 1/4 pound | |
| Onion | 1 Small, grated | |
| 1/2 cup fipe dry bread crumbs | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| 1/8 teaspoon leaf marjoram, crumbled | ||
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| Vegetable shortening | 3 Tablespoon | |
| Beef | 1 Can (10oz), condensed | |
Directions
MAKING
1. In a medium-size bowl combine ground beef and pork with onion, bread crumbs, seasonings, eggs and milk by mixing lightly with a fork and shape into 48 small balls.
2. In a large frying pan brown the balls in the shortening a few at a time.
3. From the pan drain off all the fat and return the meat balls.
4. Pour over consommé and simmer with cover for 15 minutes such that cooked through.
5. Using a slotted spoon, remove the meat balls and keep hot.
SERVING
6. Take a chafing dish or heated serving bowl pile meat balls
7. Pour sauce Piquante or any tomato based sauce over them if desired or serve separately with a garnish of frond of fresh dill.
1. In a medium-size bowl combine ground beef and pork with onion, bread crumbs, seasonings, eggs and milk by mixing lightly with a fork and shape into 48 small balls.
2. In a large frying pan brown the balls in the shortening a few at a time.
3. From the pan drain off all the fat and return the meat balls.
4. Pour over consommé and simmer with cover for 15 minutes such that cooked through.
5. Using a slotted spoon, remove the meat balls and keep hot.
SERVING
6. Take a chafing dish or heated serving bowl pile meat balls
7. Pour sauce Piquante or any tomato based sauce over them if desired or serve separately with a garnish of frond of fresh dill.
Chef
