Created by Bergy on October 13, 2011
Step 1: Mix together the meat, potatoes, onion, salt and allspice, mix well using your hands
Step 2: Shape into ping pong ball sized meatballs
Step 3: Put the broth and water into a saucepan and bring to a boil. The saucepan should be large enough to accomodate the meatballs
Step 4: Drop the meatballs into the boiling broth
Step 5: Allow broth with the meatballs to return to a boil and simmer for 2 minutes
Step 6: Remove meatballs with a slotted spoon and drain them on a paper towel. Reserve the broth
Step 7: At this point you may store the meatballs and broth (separately) in your fridge for up to two days. If you wish to make them now continue on.
Step 8: Melt the butter and oil in a skillet and brown the meatballs on all sides
Step 9: Add reserved broth to the pan and simmer until the meatballs are cooked through apprx 10 minutes
Step 10: If you wish add a tablespoon of cornstarch to thicken the broth
Step 11: Serve and I hope enjoy