Swedish Meatballs

Swedish meatballs is a dish everyone loves and because of that it is nice to be able to put a little extra care into making them. If you use this simple recipe and follow the instructions below you’re sure to get a good result. Try out different ways of seasoning till you get them perfect according to your own taste.

I always use a little allspice and nutmeg both freshly grounded instead of pepper, this gives the course a somewhat old fashioned flavour that I like

RECIPE
feeds 4 people
400 gr. minced meat, 3/4 beef, 1/4 pork
3 topped tablespoons of finely grated dry breadcrumbs
2 1/2 dl mineral water(Perrier or anything like it)
1 egg
1 1/2 teaspoons of salt
1/4 teaspoons of pepper
1/2 medium sized onion, grated

Butter or margarine (for the frying)


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Start by mixing the breadcrumbs with half of the mineral water. Using mineral water makes the meatballs lighter and more porous than with any other liquid. Leave the mix to swell for half an hour.
0106_meat3_thumbWhen half an hour has passed , mix in the minced meat and the seasoning.
0106_meat4_thumbAdd the egg and grate in the half onion. The farce will be much smother and tastier if you grate the onion in stead of chopping it.
0106_meat5Mix in the rest of the mineral water little by little and work the farce smooth and even. Remember that meatball farce should be rather firm.
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Form the meatballs in a wet cupped
hand using a stainless, wet tablespoon.
Place them on a slightly wetted
wooden surface. The meatballs should
be even in size and not to big.

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Fry the meatballs in the heated butter/margarine a few at the time. If you add to many the frying pan will cool down and
you will not get a crisp surface.

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Remember to shake the frying pan all the time. This way the meatballs will keep their shape and they will fry more evenly. Place the finished meatballs under lid in a medium heated saucepan.

0106_meat9_thumbWhisk a little water into the fat left in the frying pan when all the meatballs are finished. Pour this over the meatballs and add a little cream. Let the meatballs simmer in this sauce for a while.
0106_meat1_thumbServe the meatballs immediately after you have finished them, either in the sauce or serve this separately
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