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  • 1 kg Ground pork
  • 3 ts Salt
  • 5 tb Potato flour
  • 3/4 ts Pepper
  • 1/2 ts Ground nutmegs
  • 1/4 ts Ginger
  • 5 dl Milk


Ground pork:

Use a blend of minced fat and lean pork. Should contain about 20% fat.


Should be high in fat.

Potato flour: Corn starch will do just as well.

Mix the meat with salt until sticky.

Add flour and spices. Add milk, a little a time. Be sure the meat gets sticky between each time you add milk. The resulting blend should not be too firm.

Make balls the size of a small child's fist.

Fry in a hot frying pan, when the are chestnut brown put them in simmering water or broth.

Takes about ten minutes to finish.

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