Danish (fars) Meatballs

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 8 ounces lean lamb, minced up to 10 times, it must be very finely minced
• 8 ounces veal or 8 ounces beef, minced up to 10 times it must be very finely minced
• salt and pepper
• 1 pinch allspice or 1 pinch nutmeg or 1 pinch ground cloves
• 1 eggs or 2 egg whites, lightly beaten
• 3 tablespoons flour
• 1/2-3/4 cup soda water
• 1 small onion, grated

Recipe

• 1 mix lamb and veal, seasonings.
• 2 stir in the egg.
• 3 mix flour with the liquid and add gradually to the meat.
• 4 finally add the grated onion.
• 5 beat the mixture extremely well.
• 6 cover and place in the fridge for 1 hour.
• 7 shape the meat into balls sized to suit what you are using them for.
• 8 for mock turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them.
• 9 for appetizers, make small balls and fry them, serve with a dip in any case cook until done it is always a good idea to just cook one meat ball to check the consistency, seasoning etc.
• 10 adjust if necessary.
• 11 the important thing is to beat the meat mixture and beat it again.