VIKING MEATBALL ON A STICK - COPYCAT
This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork!
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the three meats.
- Saute onion in butter until translucent, not brown.
- In a separate container, add eggs, oatmeal and milk. Beat.
- Add all of the spices to the egg mixture and mix well.
- Add the cooked minced onions and the liquid.
- Beat until fluffy.
- Form meatballs with 1/2 cup meat.
- Preheat oven 400*.
- Spray Pam on baking pans.
- Place meatballs on greased pans, bake 15 minutes.
- Cool.
- Insert a wooden stick in the middle of each meatball.
- Heat oil to 375*.
- Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
- Serve with a napkin wrapped around the stick.
- Dip the "Viking" in any condiments. I quarantee that you can't eat just one!
Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 7.4, Cholesterol 156.7, Sodium 705.1, Carbohydrate 7.5, Fiber 0.9, Sugar 1, Protein 26
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