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| 1 x ca. 450 g | veal ground |
| 1 x ca. 450 g | Ground pork |
| 1/4 Tasse | flour |
| 1 Esslöffel | salt |
| 1/2 Teelöffel | pepper |
| 4 | eggs |
| 1/2 Tasse | Light Cream or Half & Half |
| 1 Tasse | milk |
| 1 gross | Onion chopped |
| 1 Esslöffel | Butter or Shortening |
| 2 1/2 Esslöffel | olive oil |
| 1 Tasse | Raw Long Grain Rice |
| 10 3/4 x ca. 30 g | Condensed Onion Soup |
| 10 3/4 x ca. 30 g | beer |
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*** Meatball Cakes ***
Brown onions in butter or shortening for 5 minutes, set aside to cool. In a large bowl place the ground meats. Using an electric beater on low speed, add the flour, salt, pepper, then the eggs one at a time, then the cream and milk. Finally add the onions, mixing all well. Shape into 6-8 oval cakes. Fry on both sides about 30 minutes or bake uncovered for 45 minutes in a preheated 350°F oven
*** Beer Rice ***
Heat oil over medium heat. Add rice and brown lightly stirring constantly. Add soup and beer, stir well. Sover tightly and simmer until all liquid is abosrbed, about 25 minutes.
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