Recipe by mollypaul
Hollanders like plain, substantial food and lots of it. These meatballs are delicious served with tomato sauce or cream gravy. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 lb veal, ground
- 1 lb pork, ground
- 2 eggs
- 1⁄2 teaspoon salt (or to taste)
- 1⁄8 teaspoon pepper (or to taste)
- 1⁄8 teaspoon ground nutmeg (or to taste)