Swedish meatballs

Detta är bara ett inlägg med ett översatt recept på köttbullar. This is just a blogpost with a translated version of Swedish meatballs.

Famous Swedish meatballs

Ingredients

500 g mincemeat (mixed preferable)
1 dl bread crumbs
1 ½ dl milk
1 ½ teaspoon salt
1 ½ milliliter ground pepper
1 egg

Thisis how I do them

Blend the milk and bread and let it rest for about 10 minutes, so the liquid is all soaked up. Add the spices and the mincemeat (not all at once) and mix it together. The last thing you do is add the egg and carefully blend it in the meat batter.

If your new to making meatballs use a tablespoon to get the right amount of batter, then shape it in your hand like a little ball (obviously). I recommend you shape them all before you start frying them in butter (can get hectical otherwise and you might burn them).

Don’t fill up your frying pan, it will get cold and your meatballs will get more cooked then fried and nobody wants that. You also want some room to move them around to make sure you get them evenly browned. I put them in a deep form of plate and lay some tinfoil over to keep them warn while I continue to fry my way trough the meatballs.

If you don’t want to eat all at once you could freeze them, if you put in your plate with the balls and let them freeze before you put them in a bad it makes your life so much easier.

If you like some extra flavour add garlic or finely chopped onions that you browned into the meat batter. Or you could pour some barbecue sauce (like 1-2 tablespoons) in the frying pan and put in all your meatballs and give them a coating layer in the still heated pan.

Want graving? Add 2 tablespoons flour to the pan, some water or milk and a stock cube. Let it boil and reduce, taste if you need salt, sugar or pepper when it looks good. I like adding some coloring soya for a nicer brown color. Hope the recipe is understandable and that you like it!