Smaller than the Italian version, these hearty little meatballs are traditionally served with gravy, boiled potatoes, and lingonberry jam. This recipe is from the 1959 Swedish cookbook Vår kokbok (Our Cookbook).
|
THIS ARTICLE IS FROM
|
Ingredients:
14 ounces ground beef
1/2 cup bread crumbs
1 cup milk
1 tablespoon shredded onion or chopped, fried onion
1 teaspoon salt
1 pinch of white pepper
Allspice (optional)
1 egg
Directions:
Mix bread crumbs and milk. Let rise 30 minutes; otherwise it will taste like bread.
Knead the ground beef together with salt, and then add the bread crumb mix. Knead it again, adding onion, pepper, and, if desired, allspice.
Shape the mix into balls and place on a watered board. Melt plenty of margarine in the skillet, and then fry the meatballs to a nice shade of brown. Decrease the heat and continue frying for about five minutes. Don’t cook too many meatballs at once, thin down the mix with water, or cover the skillet.
Serves four.
More Stockholm Recipes:
