Bundookies (Lithuanian Meatballs)

Description:

This recipe is specific to the historic coal mining country of Pennsylvania and was part of the local cuisine for the many Lithuanian immigrants who worked in these mines. The history of widespread Lithuanian immigration goes back to the mid 19th century, with some 700,000 immigrants arriving in the United States between 1865 and 1915. These immigrants fled discrimination in the Russian Empire and moved to America to make a better life - my ancestors were among them. Life in the coal mines for these immigrants was hard, and countless died working in horrendous conditions. My great-great-grandfather was among those who lost their life in the mines in order to give future generations, like myself, the opportunity to live a better life. Through what I could tell from researching this dish, this is a uniquely Lithuanian-American invention. I was able to find the below recipe, along with some background on the dish, from the Valley Girl Views blog - I recommend that you check it out for more info.

Ingredients:

• 1 lb. ground pork

• 1 egg

• 1/2 cup breadcrumbs

• 1/8 tsp allspice

• Salt & pepper

• 1/4 cup flour

• 1/4 cup oil, bacon grease or lard

• Sour cream

• Fresh chopped dill

Preparation:

Heat a small pan over medium heat and add 1 tbsp of oil, the onions and a pinch of salt. Cook until the onions are softened and slightly caramelized, about 10 minutes - make sure to stir often. Transfer the cooked onions to a bowl.

To the same bowl, add the ground pork, egg, breadcrumbs, allspice, salt & pepper. Mix together with your hands until throughly combined. Take a golfball sized piece of meat and roll it into an oval shape with you hands. Dredge the meatball in the flour and shake off any excess. Repeat with the remaining mix.

Heat the oil over medium high heat in a nonstick or cast iron pan. Fry for 2-3 minutes on each side- the inside should be fully cooked and the outside should be golden brown. Serve immediately, optionally with some sour cream and fresh dill.

Notes:

• It is traditional, for some people, to eat this dish along with mashed potatoes and creamed corn, instead of sour cream and dill.