Schnitzla - Polish Meatballs

• 1 lb (.5 kg). 20% fat hamburger
• 1 lb (.5 kg). ground pork
• 1 medium onion, chopped
• 2 eggs
• 1 box saltine crackers
• 1 lb (.5 kg). margarine (not butter)

1. Chop onion and saute in 1 stick margarine until very soft.
2. Drain and reserve margarine.
3. Mix raw pork, hamburger, cooked onion, 1 quarter box finely crushed cracker crumbs, and 2 eggs.
4. Form patties into 1-1/2 tbsp (20 ml) to 2 tbsp (30 ml) sized meatballs.
5. Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
6. Fry in reserved margarine keeping margarine level in pan to at least 1/4 inch.
7. Drain and enjoy.

hamburger, ground pork, onion, eggs, crackers, margarine

Taken from online-cookbook.com/goto/cook/rpage/000E8C (may not work)