Meatball Cakes with Beer Rice

Ingredients

Meatball cakes

• 1 lbs ground veal
• 1 lbs ground pork
• ¼ cup flour
• 1 tbsp salt
• ½ tsp pepper
• 4 eggs
• ½ cup light cream or half and half
• 1 cup milk
• 1 large onion, chopped
• 1 tbsp butter or shortening

Beer rice

• 2½ tbsp olive oil
• 1 cup raw long-grain rice
• 10½ oz condensed onion soup
• 10½ oz beer

Directions

Meatball cakes

1. Brown onions in butter or shortening for 5 minutes, set aside to cool. In a large bowl place the ground meats.
2. Using an electric beater on low speed, add the flour, salt, pepper, then the eggs one at a time, then the cream and milk.
3. Finally add the onions, mixing all well.
4. Shape into 6 – 8 oval cakes.
5. Fry on both sides about 30 minutes or bake uncovered for 45 minutes in a preheated 350°F oven

Beer rice

1. Heat oil over medium heat.
2. Add rice and brown lightly stirring constantly.
3. Add soup and beer, stir well.
4. Cover tightly and simmer until all liquid is absorbed, about 25 minutes.