- 12
Ingredients
- 1/4 cup dry breadcrumbs
- 1 pound ground sirloin
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 1 1/4 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp (scant) ground allspice
- 1/4 tsp ground cloves
- 2 tablespoons (or more) butter
- Lingonberries in sugar
Preparation
Step 1
Mix milk and breadcrumbs in large bowl. Let stand until milk is slightly absorbed, about 10 minutes. Add ground meats, onion, garlic, 1 1/4 teaspoons salt, 3/4 tsp pepper, allspice and cloves; mix with fork to blend well. Using damp hands and 1 level tablespoon for each meatball, shape mixture into l-inch diameter balls. Place on baking sheet.
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Working in 2 batches, add meatballs to skillet and saute until browned on all sides, about 2 minutes. Reduce heat to medium-low and saute until meatballs are cooked through, shaking pan often and adding more butter to pan as necessary, about 8 minutes longerper batch. Transfer to bowl. Serve with lingonbemes.