Meatballs, traditional

Ingredients for Meatballs, traditional

Instructions for Meatballs, traditional

To prepare the Meatballs, traditional recipe, please follow these instructions:

Beat eggs, flour, grated onion, milk, salt and pepper together. Stir in the meat a little at a time.
Let stuffing rest half an hour-not in the fridge. Tube forcemeat well through so that it is light and airy. Add a little more milk if it feels too fast.
Melt plenty of fat on the roast pan. Dip a large Spoon into the hot fat, shape the same-sized meatballs of forcemeat and FRY meatballs by direct heat about 5 mins on each side until they are golden brown and through the fried.

Server them with lightly browned butter, boiled or oven-baked potatoes, fresh vegetables, årtstidens and URf.eks. steamed cabbage with butter and thyme, or a full-bodied, velkrydret coleslaw.