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Schnitzla - Polish Meatballs
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small patti-like meatballs coated with fine cracker crumbs and fried


Serves/Makes:4 or more

  • 1 lb (.5 kg). 20% fat hamburger
  • 1 lb (.5 kg). ground pork
  • 1 medium onion, chopped
  • 2 eggs
  • 1 box saltine crackers
  • 1 lb (.5 kg). margarine (not butter)
  • Chop onion and saute in 1 stick margarine until very soft.
  • Drain and reserve margarine.
  • Mix raw pork, hamburger, cooked onion, 1 quarter box finely crushed cracker crumbs, and 2 eggs.
  • Form patties into 1-1/2 tbsp (20 ml) to 2 tbsp (30 ml) sized meatballs.
  • Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
  • Fry in reserved margarine keeping margarine level in pan to at least 1/4 inch.
  • Drain and enjoy.
We eat these cold right out of the fridge, dunked in ketchup, or as a side dish. They freeze beautifully. Make sure the hamburger has a high fat content and buy the most inexpensive margarine you can find.

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