Danish Meat Balls from New York Times Menu Cookbook by Craig Claiborne
Using the finest knife of a grinder, grind the veal and pork several times, until the meats are very smooth and well blended. Add the flour, milk, egg, onion, a
Ingredients
- Salt and freshly ground black pepper
- Butter
- 1½ cups milk
- 1 egg, lightly beaten
- 1 medium onion, grated
- ½ pound raw boneless veal
- 2 tablespoons all-purpose flour
- ½ pound raw boneless lean pork
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