COAL REGION BUNDOOKIES

Coal Region Bundookies image

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup saltine cracker crumbs
Splash of evaporated milk to wet crackers
2 pounds fresh ground pork
2 whole eggs
1 packet G. Washington Golden Seasoning (preferred) OR 1 teaspoon salt
Ground black pepper to taste
1/4 teaspoon ground allspice
2 medium onions, very finely chopped, about 1/2 cup
All-purpose flour for lightly dredging the meatballs, about 1/2 cup
6 to 8 Tablespoons bacon grease for frying onions and meatballs

Steps:

Fry the very finely chopped onions in some bacon grease over medium-low heat until soft and golden, about 15 minutes. Set aside to cool slightly.
In a mixing bowl, place crushed crackers and add a splash of evaporated milk, enough to moisten the crackers and make a "mush" the consistency of cooked oatmeal. About 5 or 6 Tablespoons -- amount will vary with brand of crackers used. Stir and allow to set for 2 or 3 minutes.
In the same bowl, add the remainder of ingredients except the all-purpose flour and bacon grease and mix well until thoroughly blended. Mixture should be soft.
Form into approximately 1 inch thick, 2 inch long shapes (oblong, not round); about 1/4 cup of the mixture. Dredge in the all-purpose flour, shake off excess. Quickly pan fry in some bacon grease, oil or lard until browned on all sides, gently turning while browning - two forks work well to help turn and shape the bundookies as they brown. (You are just browning the surface, not cooking them through at this step. You will finish cooking these in the oven.)
Place the browned bundookies in a 13 x 9 casserole dish or baking pan, pour 1/4 cup water in the bottom of the pan, cover tightly with aluminum foil and bake at 350F degrees for 45 minutes or until cooked through (depends on the size of the bundookies).