'S Meatballs (easy)

Ingredients for 'S Meatballs (easy)

Instructions for 'S Meatballs (easy)

To prepare the 'S Meatballs (easy) recipe, please follow these instructions:

This recipe is an old cooks recipe and actually super easy to remember.
It says 1/4 part and is meant not decilitre, but 1/4 part, it will say: share forcemeat up in 4 equal pieces and take the flour which correspond to one of the parts and the same with chopped onions, milk or water. Then mix it all. Start with eggs and onions, stinging the onions in this way is not so much in the eyes, if you while stutters, going out of the way, put the chopped onion in the eggs and mix lightly. Then the flour, spices and milk or water and eventually the forcemeat. If you are brave you can taste, forcemeat must taste salt and a bit of pepper and onion. The procedure also protects the hands, since it is hard for the hands to stir in the stuffing all the way through the recipe.
Dip a spoon into a glass of hot water and form meatballs by hand or in the dish, FRY to Brown and to the well feels firm when you press them. Pressure first on them when they are dry on top.

Tips:
They can be frozen and eaten the day after cold. Conditions make that one can make very large amounts of meatballs and still get a good result. Can be served with a myriad of accessories. Try with the world's best bacon sauce and pasta, it is super delicious.