Danish Meat Balls from The Times Cookery Book by Katie Stewart
Although often served hot, these meat balls are delicious cold with a salad. They make an excellent lunch dish. Trim away any fat or gristle from the steak and cut the steak in pieces. Peel the oni...
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Ingredients
- 2 oz (50 g) butter
- milk
- freshly milled pepper
- 1 level teaspoon salt
- 1 egg
- ½ lb (225 g) lean steak
- ½ lb (225 g) pork tenderloin
- 1 medium-sized onion
- 1 oz (25 g) plain flour
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