How to make it

  • Grind coriander and fennel.
  • Put eggs, spices and minced onion in a bowl, mix it all together.
  • Add meat, mix well so everything is nicely blended.
  • Shape smallish meatballs and fry them until the pink is pink no more – smaller meatballs taste better than large ones, although it takes forever to make that many. I usually go for about a handful of meatball mix, which makes a medium sized ball.
  • Serve with brown gravy (I cheat and use either powdered or canned meatball gravy from St. Hubert. If you happen to be in Quebec it should be easy to find), boiled potatoes and lingonberry jam for ultimate nommage :)
  • These are perfect for making in huge batches to freeze for later. I just defrost some in the gravy for a quick dinner.

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