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Dutch Meat Balls Recipe

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This recipe for Dutch Meat Balls, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charles Cory


1/2 lb ground beef
1/2 lb ground veal
1/2 lb ground pork
1 med chopped onion
4 T fine bread crumbs
1 beaten egg
1-1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 T tomato puree
1 cup beef stock
1 cup sour cream

Mix together well: beef, veal, pork, onion, bread crumbs, beaten egg and spices. Form into small balls and saute quickly in 2 T hot cooking oil. Do not saute too many at a time, or they will not brown nicely. When all meatballs are sautéed, put them all back into the skillet and add 2 T tomato puree and 1 cup beef stock. Simmer for 15-20 minutes. Let stand several hours or refrigerate overnight. Just before serving, reheat (but do not boil). Whisk in sour cream. Serve over noodles or rice.




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