JULKöTTBULLAR (SWEDISH MEAT BALLS)

 

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Ingredients

  • 1 pound ground beef (.45 kg)
  • 1 pound ground pork (.45 kg)
  • 1 small onion (about 1/4 cup grated onion), grated or whirled around in the food processor
  • 1 large egg, beaten
  • about 1/2 cup of heavy cream (1 dL)
  • 2 pieces bread whirled around in the food processor (about 1 cup/2 dL fresh bread crumbs)
  • salt and pepper
  • 1/8 teaspoon, each, cinnamon, ground ginger and ground cardamon (a heavy pinch)

Directions

  • Whirl the bread up first and dump it in the bowl, then whirl the onion. In a bowl, mix bread crumbs, cream, onion, egg, salt and pepper and the cinnamon, ginger and cardamon. The amount of flavor that the small amount of spices give the meatballs is amazing.
  • Put the pork and beef in the food processor with the blade attachment. Add the bread crumb mixture and whirl around until well mixed (and looks gross). (edit: allow the meat mixture to rest in the refrigerator for at least 1/2 an hour before forming balls)
  • You can fry or bake your meatballs. I used the mini-muffin pan method. Roll meatballs lightly in your hands - roughly a large walnut size. Place one in each mini-muffin cup. You will have leftovers since I can't ever get the amount right. Do what I'm going to do - make meatballs and freeze them to cook another time - or bake a second batch. (I got 42 balls out of it)
  • Bake at 350°F (175°C) for 25-30 minutes, until browned on top.
  • Serve with lingonberry jam (like you will ever find that) or cranberry sauce. Interestingly, none of the "real" Swedish meatball recipes I found had them swimming in that brown sour cream sauce.

Notes

No pictures today but y'all ought to be able to imagine meatballs in your head.

Categories: Beef  European  Pork 
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