• 1 pound chopped lean beef
• 1/2 pound chopped lean pork
• 1/2 pound chopped lean veal
• 2 eggs, well beaten
• 2 cups milk
• 1 cup soft bread crumbs
• 2 teaspoons sale
• 1/2 teaspoon pepper
• 1 large onion, finely chopped
• 1/2 cup butter
• 2 cups meat stock or 2 bouillon cubes dissolved in hot water

Combine meat, egg, milk and bread crumbs. Mix well. Add salt and pepper. Sauté onion in butter until brown. Remove onion, add to meat and mix well.

Shape small meatballs with wet hands and fry in butter until brown. Add stock and dimming 20 minutes. Serves 8.

And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure.

• 3/4 lb. ground veal round
• 1/4 chopped parsley
• 2 tbsp. chopped onion
• 1 tsp. salt
• 4 cups SKINNER Medium Pure Egg Noodles
• 2 cups water
• 1 chicken bouillon cube
• 1/8 tsp. pepper
• 1/2 tsp. Spanish Paprika
• 2 tbls. olive oil

Combine veal, parsley, onion, salt, pepper and paprika; mix well.  Shape into 1-inch balls. Heat olive oil in skillet; add meat balls and cook until browned on all sides.  Add 2 cups water and bouillon cube; heat to boiling point. Cover and simmer 20 minutes, or until thoroughly heated. Cook noodles according to directions on package; turn into serving dish. Drain meat balls; saving liquid. Arrange meat balls on noodles. Season liquid with salt and pepper to taste; pour over noodles.  Serves 4.

3/4 pound ground veal
1/4 pound ground lean pork
1 small clove garlic, minced
3 tablespoons finely chopped onion
1 cup soft bread crumbs
2 tablespoons grated cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 egg, beaten
1/2 cup milk

Combine ingredients in order give, mixing well. Pack firmly into a greased loaf pan. Bake in fairly hot oven (400 degrees) for 20 minutes, then reduce heat to 350 degrees and bake for 45 minutes longer. Serves 5 to 6. The cheese makes this loaf exceptionally well either hot or cold. Makes it taste exceptionally good, too.

(editors note: I’d got for bison in place of the veal, but that is just me…)