Soak 1 stale kaiser roll in 1/2 cup water, milk, or (for richer flavor) evaporated milk or coffee cream. When soggy run through meat grinder. Combine with
1-1 1/4 lbs. ground pork, pork & beef, or pork, beef, & veal. Add 1 raw egg and 1 grated onion, either raw or
simmered in a little butter.
For lighter meatballs, add only the yolk and fold in the egg white,
beaten to a stiff froth. Mix all ingredients well and salt & pepper to taste. If mixture feels too mushy, add 1-2
Tablespoons bread crumbs. If it is too stiff, add the milk in which the stale roll was soaked.
Moisten hands and roll meat between palms into
golf-ball size meatballs. Brown on all sides in 2-3 Tablespoons hot lard. The meatballs may be dredged in flour & bread crumb mixture before browning.
Transfer to baking pan, add 2 Tablespoons water, and bake in 325° oven 30
minutes. Combine pan drippings with 1/4 cup sour cream, fork-blended with 2
Tablespoons flour, and some boiling water if needed to get a thick, pourable
Drench meatballs with mixture and simmer several
minutes longer. Salt & pepper to taste and garnish with chopped greens: parsley, dill, chives, or any combination thereof. Serve with mashed potatoes, braised beets, and a non-creamed salad.