The Balls have it, the Swedish ones that is! - a Blog Post by SverigesAngel

Hookup, Find Sex or Meet Someone Hot Now

Blogs > SverigesAngel > SwedeAngeLiciouS 's RandomNess

11344 posts
7/8/2008 1:33 pm

Last Read:
7/31/2012 3:10 pm

The Balls have it, the Swedish ones that is!

Per bazillion requests, and because I once upon a time promised.

Please eat responsibly..... If you are on a diet, don't even READ this recipe, it will put 5lbs on you instantaneously!

MY SECRET recipe for REAL Swedish Meatballs:
(Everybody in Sweden have a secret recipe, that's what makes em' special)

You get the measurements in metric. If you don't know how to turn it into any other stupid system, just go and buy yourself some cheap metric measuring cups for cripes sake!

KÖTTBULLAR
Recipe should feed 8 unless you are little piggies that is. I always make extra, cause well see the bottom of this post.

500 grams of lean ground beef

500 grams of lean ground pork

2 eggs

1 medium yellow onion

1 dl plain bread crumbs

4 medium sized cold boiled potatoes

2 dl heavy cream

2 dl dark ale, such as Guinness

salt to taste

allspice to taste

white (ground) pepper if a more peppery taste is wanted

4 tbs of Real butter

Soak the bread crumbs in the cream - Mash the potatoes with a fork, and mix it into the cream/crumb mix - Add the eggs - Mince the onion VERY fine and add it to the mix - Add the ale - Add the spices...... (If you want a more even texture a la IKEA meatballs mix it all in a food processor)

Work it all together (if to thick add some more ale, if to loose add some more bread crumbs). Roll meatballs with your hands, a table spoon of the mix will make a good size.....

Melt the butter in a large frying pan, and fry the buggers on fairly high heat, but not max. Shake the frying pan so that the balls get evenly covered with butter, and then lower the heat to medium.... When nicely browned put them on a plate or bowl or Whatever!

Now for the sauce, there HAS to be sauce!

GRÄDD SåS

2 tbs white flour

1 dl water

4 dl heavy cream

2 beef bullion squares

Soy sauce

white pepper

Dissolve the bouillon cubes in 1 dl of simmering water. Then when all the balls are properly fried take the frying pan containing the butter and meatball leftover stuff of the heat - Powder the flour over it - Stir so that the flour soaks up all the grease - Return the pan to low heat, and whisk the bullion into the flour/grease mix - Add the cream while stirring - Raise the heat and bring to a boil while continuously stirring - Add soy sauce and white pepper to taste

Serve these ABSOLUTELY-NON-DIET Balls with:

Freshly Boiled Potatoes with some fresh parsley cut and sprinkled on top.... DON'T FORGET THE LINGONBERRY PRESERVES, without it they are just Meatball, the Swedish is gone.....

(If you absolutely have to you can substitute the Lingonberry with Cranberry Sauce) I also like to serve some sweet thinly sliced pickles with it. Drizzle plenty of sauce over the potatoes and, EAT TIL YOU CAN'T TAKE IT NO MORE!!!

***Left over meatballs are totally yummy to slice (cold) and use in a sandwich...

***Left over potatoes - Dice with some onions, fry and serve with eggs and beacon for breakfast...

I hope these measurements will work out OK for you, since I NEVER measure anything when I cook, I just kinda know how it should be.

I also make some totally yummy Fish Balls, yup fish balls, with a Curry Sauce if anyone is interested. Trust me they are Friggin awesome.

The Swedish Angel
What are we reading
Those that makes me go hmmmmm

The Balls have it, the Swedish ones that is! 12345 Next

The Balls have it, the Swedish ones that is!

1
2
3
4
5 Next