Classic Swedish meatballs (Authentic recipe)
1 hr (mostly chilling)Yield: 4
Tender Swedish meatballs made with beef and pork, bound with milk-soaked breadcrumbs and warm spices, then pan-fried until golden.
| prepPrepare a damp plate or baking sheet for shaped meatballs | ||||
| 150 ml milk | Soak breadcrumbs in milk, 5–10 min | Mix breadcrumbs, onion, meat, egg & spices | Form into 2.5 cm balls, chill 30 min | Fry meatballs in butter 7–10 min until golden |
| 75 g white breadcrumbs | ||||
| 1 small yellow onion, finely diced | Sauté onion in butter until translucent, cool | |||
| 2–3 tbsp / 30–45 g butter (for frying) | ||||
| 500 g ground meat (roughly equal parts beef and pork) | ||||
| 1 egg | ||||
| 1–1½ tsp salt | ||||
| ¼ tsp white pepper | ||||
| ⅛ tsp ground allspice | ||||
| 1 pinch (optional) ground nutmeg | ||||
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