Swedish meatballs
  • Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 60
  • about 900 grams of minced beef
  • about 250 grams of minced pork
  • 200 ml whipping cream (40% fat)
  • 200 ml water
  • 2 stock cubes (beef)
  • 200 ml dry bread crumbs
  • 2 eggs
  • 2 small onions
  1. Start by warming the water and cream in a pot and dissolve the stock cubes. Add the bread crumbs to the water-cream mixture - use a whisk to make it smooth. Put aside for five minutes so that the crumbs soak up some of the liquid.
  2. Grate the onions finely - use a microplane or the fine setting of your grater. It should be onion mush.
  3. Mix the minced meat, onion mush, bread crumb mush and eggs together. Add salt and pepper to taste, maybe 2-3 teaspoons of salt and 2 of black pepper. When everything is thoroughly mixed, make one meatball and fry that one. Taste to see if you need to add more salt or pepper.
  4. Once you are happy, roll meatballs in the size of a little smaller than a golf ball and place them on a cutting board. It helps if your hands are wet. Fry the meatballs in butter, do not put too many of them in the pan at the same time. The best thing to use is a cast iron pan. Medium heat, not too warm. I usually fry them on three sides before rolling them around in the pan. They are done when they feel a little bouncy, but you can cut one in half to check that it's cooked through.
This makes about 50-60 meatballs - you can also half the recipe if you want to make a smaller batch. Submitted by: "Helena Bengtsson"