1/2 lb. beef or veal
1/2 lb. pork
1 small onion
1 egg
3/4 cup milk
1 tbsp. flour
salt and pepper
2-3 crushed rusks, or to taste

Grind meat two times with onion, mix all together and stir well.

The meatballs are placed in a hot pan with a spoon that has been dipped in the hot fat each time. Fry the meatballs about 20 minutes or until a light brown, using a cover part of the time. Served with potatoes, vegetables or salad.

This recipe is from Mrs. Kristen Andersen. Gelsted, Denmark.

Note: I have added some Natures Seasoning and a small amount of beef bouillon when I make a large batch. That batch has 10 pounds of meat.

Submitted by: Dwain Ecklund