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500 g minced meat from beef and/or pork
250 ml milk
80 g white breadcrumbs
1 yellow onion
Butter for frying
Salt and white pepper to taste
Finely dice the onion and fry gently in a little butter without browning.
Soak the breadcrumbs in milk and leave to rest for approximately ten minutes.
Blend the minced meat with the onion, egg, spices and milk and breadcrumb mixture. Shape the mixture into balls the size of a walnut.
Melt a knob of butter in a large frying pan or skillet over a medium heat. Fry the meatballs until brown all over.
Serve your meatballs with mashed potatoes, a cream sauce, lingonberry jam or pickled cucumber.
There are many varieties to this recipe - every Swedish family has their own traditional ‘Mum’s Meatballs’ twist to the recipe. Experiment by adding fresh herbs such as chopped parsley.
Some traditional Swedish meatball recipes include a pinch of allspice and ground nutmeg, particularly for serving at Christmas.
Meatballs are suitable for freezing. For super convenient and time saving meals, simply make a double batch of meatballs and freeze the extra - perfect for days when you fancy a nice dinner but are lacking inspiration.
To make a vegan version of the recipe, use formable vegan mince instead of meat, skip the egg ad use a plant-based milk alternative.