Ingredients
1 1/2 lb. ground lean beef
1 1/2 lb. ground lean pork
2 tsp. salt
1 c. soft bread crumbs
1 tsp. allspice
1/2 tsp. nutmeg
1 small onion, grated
2 eggs
1/4 c. margarine
2 beef bouillon cubes
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stiff boning blade for precise butchery work
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Combine meats and salt; blend lightly. Add bread crumbs that have been soaked in water and drained. Stir in allspice, nutmeg and onion. Add eggs one at a time, mixing well. Shape into 1 1/2-inch balls. Brown in butter or margarine. Add water to cover. Cover pan and simmer 1 1/2 hours. Add bouillon; stir until dissolved. Thicken sauce. Makes 48 balls or 12 portions.