I'm half Swedish, and sadly, as my mor-mor gets older she has lost the ability to make swedish meatballs. In my family, they are an appetizer, a main course, and a desert that we eat all year long. (Countertop-chronicles.blogspot.com, 04/15/05.)
I have been talking to the Swedish Chef, and he directed me to check out Jone's Swedish Meatballs at the Scandinavian Cooking site. My personal favorite variant of meatball recipe is the Greek version, Keftédes. The following recipe is roughly translated [together with some additional notes by the editor ;)] from the book, Vi lagar grekiskt ("We are cooking Greek dishes", ISBN 91-20-06133-1), by Hará Ljunggren.
- 1 kg ground beef
- 1 big yellow onion, minced
- 3 table spoons parsley, finely chopped
- 7 - 8 slices white bread
- 1 lemon
- 2 eggs
- 1 table spoon oil
- salt and pepper
Dunk the white bread in water and then squeeze out the liquid. Mix the ground beef with the onion, bread, and the rest of the ingredients in a big bowl. Let the mixture "rest" for 60 minutes. Roll the meat mixture into pretty big balls, and then roll them in flour. Add margarine in a frying pan and let the balls "rock'n'roll around the clock" in the pan until they are brown all over. How about serving ouzo together with the meatballs?