Description:

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

Source:

Cricket

Serves/Makes:4 or more

Ingredients

• 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)

Preparation

• 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.

Comments

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.