Fricadelles Recipe
Ingredients
| Butter or margarine | ||
| 2 shallots, or 1 small onion, chopped | ||
| Bread crumbs | 6 Cup (16 tbs) | |
| Milk | ||
| 3 eggs, slightly beaten | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Nutmeg | ||
| Pork shoulder | 2 Pound | |
| Regular all-purpose flour | ||
| Lemon Potatoes | ||
| 1/3 cup drained cocktail onions | ||
| 1 10 1/2-ounce can condensed beef broth, undiluted | ||
| Oregano | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Snipped parsley | ||
Directions
Day before:
1. In 1 tablespoon butter saute shallots until golden. In large bowl, soften bread crumbs in 1 cup milk, 1/2 cup white wine, and beaten eggs. Then add shallots, 1 tablespoon salt, 1 teaspoon pepper, 1/2 teaspoon nutmeg, and ground pork; fold until all are blended.
2. Shape meat mixture into 24 large meat balls; place on wax-paper-lined cookie sheet or trav. Now roll each meat ball in flour until well coated; return to cookie sheet; refrigerate.
About 1 hour and 30 minutes before supper:
1. Prepare Lemon Potatoes as recipe directs.
2. Heat 2 tablespoons butter in Dutch oven; meanwhile reroll each meat ball in flour. In hot butter saute meat balls until brown, setting them aside as completed.
3. Now return meat balls to Dutch oven; add cocktail onions, beef broth, 1/4 cup water, and 1/4 cup wine. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg, oregano, and paprika. Simmer, covered, 30 minutes.
4. Thicken gravy, if desired, with 1 tablespoon flour stirred to smooth paste with 1 tablespoon cold water. Arrange meat balls on heated platter with Lemon Potatoes. Pass gravy in gravy boat; sprinkle meat balls with parsley.
1. In 1 tablespoon butter saute shallots until golden. In large bowl, soften bread crumbs in 1 cup milk, 1/2 cup white wine, and beaten eggs. Then add shallots, 1 tablespoon salt, 1 teaspoon pepper, 1/2 teaspoon nutmeg, and ground pork; fold until all are blended.
2. Shape meat mixture into 24 large meat balls; place on wax-paper-lined cookie sheet or trav. Now roll each meat ball in flour until well coated; return to cookie sheet; refrigerate.
About 1 hour and 30 minutes before supper:
1. Prepare Lemon Potatoes as recipe directs.
2. Heat 2 tablespoons butter in Dutch oven; meanwhile reroll each meat ball in flour. In hot butter saute meat balls until brown, setting them aside as completed.
3. Now return meat balls to Dutch oven; add cocktail onions, beef broth, 1/4 cup water, and 1/4 cup wine. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg, oregano, and paprika. Simmer, covered, 30 minutes.
4. Thicken gravy, if desired, with 1 tablespoon flour stirred to smooth paste with 1 tablespoon cold water. Arrange meat balls on heated platter with Lemon Potatoes. Pass gravy in gravy boat; sprinkle meat balls with parsley.
Chef
