Freezing Suitable: fry meatballs after thawing, or fry from frozen, allowing 25 minutes
ingredients
to serve 4
2 1/4 cups Fresh breadcrumbs
1/4 pint Milk
1 Small onion
1/2 pound Minced beef
1/2 pound Minced pork
Salt and pepper
1/2 tsp Ground allspice
1 Egg
2 tbsp All purpose flour
1/4 cup butter
3 tbsp Oil
8 Lettuce leaves
2 Pickled beet
4 tbsp Pickled red cabbage
method
1. Put fresh breadcrumbs into a bowl with the milk and soak for 10 minutes.
2. Peel onion and grate into a large bowl. Add the beef and pork, squeezed out breadcrumbs, salt, pepper and allspice. Mix well and bind together with the beaten egg. Shape mixture into eight balls and coat lightly with flour.
3. Heat butter and oil in a skillet. Add meatballs and fry gently for 15 minutes till brown all over and cooked through.
4. Meanwhile, wash and dry lettuce leaves and arrange in a shallow basket or serving dish. Drain and dice pickled beet.
5. Remove meatballs from pan with a draining spoon and drain on kitchen paper. Put one meatball on each lettuce leaf and spoon a little drained pickled cabbage and beet around. Serve with a lettuce, tomato and olive salad.
