Here’s a specialty from Lutheran church suppers of the upper Midwest. Serve it with boiled potatoes.
Gently mix meats, onion, eggs, milk, bread crumbs and seasonings in a large bowl. Let stand 15 minutes. Form into plum-sized balls.
Heat 1/4 inch oil in heavy frying pan until a light haze forms over surface of oil. Roll meatballs lightly in flour and brush off excess flour. Fry in batches in the hot oil until browned (do not crowd the pan). Turn meatballs often as they fry. As each batch is browned, remove meatballs with a slotted spoon, drain on paper towels, and place in a large baking dish or Dutch oven.
Heat oven to 350 degrees. Discard excess oil in pan; stir in mushroom soup and beef stock, scraping the bottom of the pan to remove flavorful scraps. Heat this mixture, then pour it over the meatballs. Bake 1 hour, gently stirring the meatballs occasionally. The sauce will thicken as it cooks.
Copyright by Terese Allen