Motherlover

I usually make batches of meatballs. The "normal" ones with 1/3 pork, 2/3 beef and boiled potatoes as starch. The "special" ones are made with game (normally elk), duck fat and some potato. I always use allspice as the most important seasoner. I fry them in a very hot pan, just to give them an almost burnt crust, but a raw center. I then freeze the excess meatballs and cook them in the oven when using them.