Dutch Meatballs

The meat is typically acquired fresh from a butcher, both the veal and pork are ground once separately, then ground once together

• 2 lb of Veal

• 2 lb of Pork

• 3 cups of plain bread crumbs (extra will be needed for rolling)

• 2 ts of paprika

• 1.5 to 2 cups of milk, depending on consistency

• A pinch of salt and pepper

The pork and veal should be ground separately twice and then combined together and ground two more times to get the proper consistency

Mix all ingredients together, starting with 1.5 cups of milk. The mixture must be moist, if it is not add more milk until it is.

Make this into balls about the size of snowballs. Roll these in more breadcrumbs.

Fry these in oil until the outside is brown and a bit hard to the touch, they will not be cooked on the inside yet.

Boil a large pot of water, leaving enough room for the meat balls, if necessary use two pots. As the meatballs are fried add them to the boiling water. When the water begins to boil again, cover it and boil the meat balls for 1.5 hours.

It may be necessary to occasionally add more water as the meatballs will soak the water in and the water will evaporate.

The water will become the sauce for the meatballs.