Schnitzla - Polish Meatballs

1. 1

   Chop onion and saute in 1 stick margarine until very soft.

2. 2

   Drain and reserve margarine.

3. 3

   Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.

4. 4

   Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.

5. 5

   Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.

6. 6

   Drain and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.