Portuguese Pork and Veal Fritters (Pork Meatballs)

Name: Portuguese Pork and Veal Fritters
Ingredients: 1 cup of milk; 3/4 cup of warm water; 250g of cured pork, shredded; 2 eggs; 4 cups of wheat flour; 3 teaspoons of salt; 1 slice of white bread; 1/4 cup of milk; 250g of veal, shredded; 1/4 teaspoon of black pepper; 1/2 teaspoon of nutmeg; 1/4 cup of chopped green onion; 1 cup of beef broth; Vegetable oil for frying

1
1 cup of milk
2
3/4 cup of warm water
3
250g of cured pork, shredded
4
2 eggs
5
4 cups of wheat flour
6
3 teaspoons of salt
7
1 slice of white bread
8
1/4 cup of milk
9
250g of veal, shredded
10
1/4 teaspoon of black pepper
11
1/2 teaspoon of nutmeg
12
1/4 cup of chopped green onion
13
1 cup of beef broth
14
Vegetable oil for frying

Ingredients

1
1 cup of milk
2
3/4 cup of warm water
3
250g of cured pork, shredded
4
2 eggs
5
4 cups of wheat flour
6
3 teaspoons of salt
7
1 slice of white bread
8
1/4 cup of milk
9
250g of veal, shredded
10
1/4 teaspoon of black pepper
11
1/2 teaspoon of nutmeg
12
1/4 cup of chopped green onion
13
1 cup of beef broth
14
Vegetable oil for frying

Directions

1
Mix the milk and warm water
2
Add the eggs and whisk well
3
Sift together the flour, salt, and a pinch of pepper into a large bowl
4
Add the pork mixture and mix until it forms a soft dough
5
Cover and let rest for 20 minutes
6
Soak the bread in hot milk and blend until smooth
7
Drain excess liquid
8
Mix the veal and pork with remaining salt, pepper, nutmeg, onion, and broth, adding bread as needed
9
Divide the dough into two portions and roll out each portion to a thin sheet
10
Place small mounds of meat onto one half of the dough, leaving space between
11
Dampen the edges of the dough with water while placing the filling
12
Top with the remaining dough, pressing edges to seal
13
Cut into small rectangles or use a cookie cutter
14
Fry in hot oil until golden brown and serve with salad.