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, hamburger, cooked onion, 1 quarter box finely crushed cracker crumbs, and 2 eggs.

4. 4

   Form patties into 1-1/2 tbsp (20 ml) to 2 tbsp (30 ml) sized meatballs.

5. 5

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

6. 6

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

7. 7

   Drain and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.