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LOCATION: Recipes >> Beef Veal >> Meatballs 68

Print this Recipe    Meatballs 68

Wallenberg meatballs

400 grams ground veal
2 dl heavy cream
4 egg yolks
1 teaspoon salt
dash of pepper

Mix the ground veal with the cream a little at the time. Add the
egg yolks one at the time an mix thoroughly before adding the next.
Add finally salt and pepper. Form not too small meatballs and fry
them in butter until done. Serve with mashed potatoes (made with
egg yolks and cream and butter) and boiled asparagus and green
peas.

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