Meatballs from 18th Century
- 8oz Bread Crumbs
- 8oz Butter, plus some for frying
- 8oz Tender Meat
- 2 Eggs
- 2Tbsp Minced Parsley
- ¼ Minced Onion
- 1Tbsp Minced Lemon Peel
- Pinch Ground Cloves
- Pinch Ground Nutmeg
- to taste Salt and Pepper
Instructions
Chop an equal quantity of any tender meat (or use ground meat) with butter, and the same quantity of bread crumbs. Mix with lemon peel, parsley, and finely minced onion. Season with a pinch nutmeg, cloves, and salt and pepper to taste.
Mix in two eggs and work it together. Roll into quarter sized balls. Fry in butter.
