There exists many different recipes for meat balls, many people have modified the basic recipe somewhat to suite their own taste. I think this recipe is very standard except for the garlic, garlic is not used in traditional Swedish cooking but I like it so I added it to my meatballs, if you don't like garlic you can just exclude it from the recipe.


400 g mince meat (70% beaf and 30% pork)
75cc bread crumbs, (grind dried bread in a mortel)
200 cc milk
1 teaspoon potato starch
1 teaspoon salt
1/3 teaspoon finely ground black peppar
1 onion, finely chopped
1 garlic glove, finely chopped
1 egg

For the sauce:
400 cc water
Soy sauce
2 tablespoons of wheat flour
Salt and peppar according to taste

Mix the bread and milk in a mixing bowl and let stand for 10 minutes
In another bowl mix the mince meat and salt, then mix in the potato starch, peppar, onion and garlic.
Pour the bread milk mixture in the meat bowl and mix, then add the egg and mix everything but just so everything is thorougly mixed, if you mix too long time the fat will creap out of the meat and the meatballs will be very dry.

For making the meatballs do like this:
Wet your hands and take about one table spoon of the mix in one hand and roll the mix between the hands so a small ball will be formed.
Put the finished balls on a wet chopping board.
When all meatballs are made fry them about 10 - 15 at a time in a frying pan with some butter or margarin, shake the pan so the meatballs will be brown and nice on all sides, then put a lid on the frying pan, reduce the heat and fry for about 3 minutes.

put some water in the frying pan after every set of meatballs, and pour the water in a pan. When all meatballs are fried put some soy sauce and 2 tablespoons of wheat flour mixed with some cold water in the pan, warm the pan and stir so the sauce will be smooth and nice, add some peppar and salt if you want.
Serve the meatballs hot with the sauce.

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Created on ... december 12, 2000