Swedish Meatballs - with some adjustments 😁

We’re making Swedish meatballs using a recipe from a school cookbook published in 1948; so we’ll make some small adjustments to make preparation a little easier.

Step 1 of 8

Ingredients:

500gm mince (usually a 50/50 blend of beef and pork)
half a brown onion, cut finely
bread crumbs
two eggs
day old slice of bread (remove crust)
sugar, salt, pepper

Step 2 of 8

Place all the ingredients in a large mixing bowl.

Step 3 of 8

Blend all the ingredients

Step 4 of 8

Use a table spoon to scoop the meat-mixture into your hands, add a little amount of water by sweeping the mixture through a running tap, and roll it in your hands to make a small ball

Step 5 of 8

A 500gm meat mixture will provide about 24 meatballs

Step 6 of 8

Progressively add the meatballs to a pre-heated frying pan. The pan should be very hot when you start adding the meatballs.

Step 7 of 8

Let the meatballs cook for a couple of minutes then move them so that they are cooked evenly on all sides

Step 8 of 8

To finish them off, shake the frying pan to ensure they are cooked as you like them!

Enjoy! 😋

ps. We often eat meatballs with mashed potatoes. In Sweden, we would add lingonberry jam. If you can’t find that, use cranberry jam.