From Good Sandwiches & Picnic Dishes, which appeared in 1948, these meatballs intended for eating cold taste at least as good warm, whether or not you decide to sauce them.
- 1 lb ground beef
- a minced medium onion
- 2½ oz unsalted butter
- 4 oz milk
- heaped ½ teaspoon dried sage
- heaped ½ ground ginger
- Mix everything together and let the glop stand for an hour or more.
- Shape the mixture into “tiny round cakes and fry on each side in butter or lard.”
-Adjust the herb and spice at will. We usually use a bit more than specified in the recipe, but Heath himself uses just ½ teaspoon each of the sage and ginger.
-Lard is better than butter here but neutral oil is a fine substitute for the phobic.