Serves: 8
Total Calories: 588
In a large bowl mix the meat, onion, flour, and season to taste with salt and pepper. Add the cream a little at a time and mix well. Roll 1-2 tsp. of the mixture between your palms to form the meatballs. Heat 1/2 cup oil in a 12-inch Dutch oven on the camp stove over medium heat. Fry the meat balls until well browned. Set them in another Dutch with three or four briquets underneath to keep them hot until you finish frying. Serve with milk gravy and leftover mashed potatoes for breakfast or with potatoes and onions for dinner.
This Danish Meat Balls recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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