Daniel’s Swedish Meatballs

Ingredients

What you need

• 1 lb lean ground beef
• ½ lb ground pork (optional)
• ½ cup oats or bread crumbs
• ¼ cup cream
• 1 yellow onion, grated
• 2 cloves garlic
• 3 tbsp butter
• 2 whole eggs, lightly whisked
• 3–4 tsp allspice
• 2–3 tsp paprika
• 2 tsp freshly ground black pepper
• 2 tsp sea salt

Serves 6-8.

Method

How to make it

Soak the oats with the cream for 5 minutes, then add the grated onion — done by hand with a grater, or in a food processor. Add the spices and leave for another 3 minutes.

Blend in the ground meat with your hands and add the eggs. Be careful not to overwork the mix, as the meat will turn stringy. The batter should be quite moist for the meatballs to come out juicy.

Let the mixture rest 10 minutes at room temperature before shaping into small balls with your hands. A round scoop or melon baller may also be used. Alternately, small patties can be made to save time.

Cook a small piece first to test the flavour and spices.

Heat a large skillet, add the butter and wait until the pan is very hot and the butter becomes nut coloured. Fill the pan with meatballs and turn them once with a fork to brown them on both sides.

Start giving the pan a shake once in a while to complete the cooking. You will know they are done by feeling if they are somewhat firm, or by cutting one in half. Traditionally served with mashed potatoes and cream sauce.