Mary Lamb Berlin Meat Balls
📜 Collection: Burcea Collection | ✍️ Attribution: Mary Lamb | 📂 Category: Entrees Discover Mary Lamb’s traditional recipe for Berlin Meat Balls, a hearty combination of ground veal and pork mixed with grated carrots, onions, and breadcrumbs. Baked to tender perfection, this savory dish is a classic comfort meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 30 mins | None | 6 servings |
🔪 Key Equipment
- Mixing bowl
- Baking dish
Ingredients
Meat and Vegetables
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Veal | Ground |
| 1 lb | Pork | Ground |
| 3 | Carrots | Raw, grated |
| 1 | Onion | Medium, egg size, chopped |
Seasoning and Binders
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tbsp | Salt | None |
| 1 pinch | Pepper | To taste |
| 1/2 cup | Gelatin | Savory |
| 2 cups | Breadcrumbs | None |
| 2 | Eggs | Beaten |
| 1 1/2 cups | Milk | None |
| 1/3 cup | Bacon | Sliced, for topping |
Instructions
Step 1: Mixing
- Grind together the 2 lbs veal and 1 lb pork.
- Mix in the 3 raw carrots (grated), 1 medium onion, 1 tbsp salt, 1 pinch pepper, and 1/2 cup savory gelatin.
- Add the 2 cups breadcrumbs, 2 beaten eggs, and 1 1/2 cups milk, mixing until thoroughly combined.
Step 2: Shaping and Baking
- Shape the mixture into about 16 balls and form into a loaf shape.
- Top the loaf with 1/3 cup sliced bacon.
- Bake at 400 degrees for 1 1/2 hours (or at 325 degrees for 2 hours) until browned and fully cooked through.
💡 Make-Ahead & Storage: Shape the meat mixture and cover tightly, refrigerating for up to 24 hours before baking.
Original Recipe Scan
