Australian Bitterballen with Red Desert Dust


  • 250g Butter
  • 200g Veal Mince
  • 50g Onion, finely chopped
  • 10g Red Desert Dust
  • 10ml Lemon Juice
  • 1 sprig Parsley, finely chopped
  • 50g Flour
  • 100ml Milk
  • 100ml Beef Stock
  • 150g dry Bread Crumbs
  • 1 egg, beaten with 15ml water
  • salt and freshly ground Black Pepper to taste
  • oil for deep frying


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