1/2 cup bread crumbs
1/2 cup milk
1 small onion
1 lb ground beef or veal
salt and pepper
Mix bread crumbs and milk. Let sit for about 10-15 minutes.
Mince the onion and sautee until transparent. Mix all the
ingredients in bowl.
Form into ping-pong ball sized meatballs
with your hands.
Fry the balls in butter in a skillet on medium
heat for about 5 minutes or until dark brown.
Be sure to turn the
balls for even cooking. Serve with lingonberry jam.