Hope that's useful! Sorry for the metric measurements. The just don't taste the same in the oven. Always use a skillet to brown the meatballs. The key is to not over-work the meat, only mix enough to blend with the bread crumbs and egg. My grandma used grated cardamon-flavored skorpor (Swedish Rusks) as the bread crumbs, so I usually add a tablespoon of cardamon to the bread crumbs, which adds a nice flavor. (I actually use more than the recipe above, about half again as much.) Potato flakes or oatmeal works too, makes them a bit lighter. Definitely bread crumbs, not soda crackers, soaked in milk. Just a few thoughts based on the way my grandma did it: The recipe is the same after that, just cold potatoes and cream instead of the bread crumbs, potato flour and milk of the basic recipe. Add 2 to 3 tablespoons cream, and then add about 0.5 teaspoons of soy for flavoring.īelow the "basic" recipe, there is a recipe for "Deli Meatballs" that are a bit fancier. Add the flour/milk mixture to the pan while stirring. Shake/mix to a smooth, thick sauce without lumps. In a separate bowl, mix 2 tablespoons flour with about 100 milliliter milk. Add water into the frying pan until you have about 300 milliliter of drippings. Remove the meat balls to a warm side dish. Reduce the heat, let them simmer without a lid and without adding liquid for about 3-5 minutes (depending on size) until just cooked through. Add the meat balls - not too many at a time. Place on a wet cutting board.īrown butter or margarine in a pan. Every now and then, wash your hands with cold water. Shape the meat with your hands into either large or small, but even-sized, balls. Only mix until it's just blended together (if the meat is handled too much, it will get rubbery). Mix gently with the ground meat, using only a fork. Add the egg, salt, pepper and onion to the bread crumb mix. Mix the bread crumbs, potato flour and milk, let sit for at least 10 minutes. It's tiny, basically a pinch.)ġ tablespoon finely grated raw yellow onion Posted by rpn at 6:39 PM on January 4, 2009īest answer: This is taken directly from my copy of "Vår Kokbok" (Our Cookbook), one of the most common Swedish cookbooks:Ĥ00 grams "blandfärs" (the term for ground meat that is 70% beef and 30% pork)ġ.5 milliliter black or white pepper (the original term is "kryddmått" which is about 1 milliliter. On preview: Diz's recipe looks quite traditional, but notice the typical bread-crumbs substitution I mentioned :)
The recipe linked above is not really traditional - I've never seen garlic, caraway or dill being used. A small amount of chinese mushroom soy sauce is often added for color in Sweden (not sure how that happened.)Ī bit of ground all-spice is traditional, but not always used. The sauce is basically just a brown sauce/gravy with lots of cream. Rinse your hands in water now and then when rolling the balls, and place them on a cutting board that also been rinsed in water. If you're making a lot you can finish them in the oven, otherwise just lower the temperature for 3-5 minutes until done. The amount of milk used with the bread crumbs can be altered to get the right consistency of the mix.Īlways brown the meatballs in a skillet. Never use a food processor, a wooden spoon is enough. Do not use any lean varieties, the fat is important (otherwise they tend to get dry, just like burgers). Use both ground beef and ground pork for best result. The onion can be sauteed before use, recipes typically use twice the amount in that case). Cold boiled potatoes or bread are sometimes used instead of bread crumbs. That recipe uses potato flakes, the more common method is dried bread crumbs and milk (mix 1/4-1/2 cup bread crumbs in 1/2-3/4 cup of milk, let sit for 10 min). The main difference/variations is in the "filling". Posted by Diz at 6:01 PM on Januīest answer: Here is a recipe that is basically a traditional Swedish recipe (very similar to the ones in Swedish I have). Whenever I make it, I substitute a pound of pork for a pound of beef and end up having to add oil for browning and cooking the flour, but the original recipe just uses the beef fat. Pour gravy over meatballs and simmer till cooked. Cook for 3.5 minutes or so, constantly stirring so the flour doesn't burn. Mix 1/2c flour with salt, pepper, and a teaspoon or two of paprika. Some worcestershire sauce (I always just splash it in till it looks right, about a tbs or so)Īdd more crackers/milk as needed to get to meatball consistency, then form into ballsīrown the meatballs over medium heat, then set them aside.
Mix (by hand, no food processors or spoons or anything): I don't know how authentic/old-style it is. Best answer: Here's my Swedish grandmother's recipe.
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