By GoranZebuhr

Christmas Tradition

For the past 20-25 years our son Peter and I have a tradition of making the Christmas table meat balls on the 23rd of December. We usually make four batches with different ingredients.  We’ve tried forcemeat from pork, beef, lamb, chicken, and duck.  This year we used deer and wild boar. In one of the batches, we added yellow foot.

Today’s extra: As experienced meet ball producers we have a mission to transfer this handicraft to the next generations. This year grandkid Ellen volunteered with both a recipe and as a trial tester.  She suggested some cinnamon and she was pleased with the taste of this special one meet ball batch.

Sign in or get an account to comment.