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2 stale slices white bread
5-6 tablespoons milk
½ handful parsley
2 spring onions
1 garlic clove
1 free-range organic egg yolk
1 bay leaf
4-5 tablespoons vegetable oil
500 grams mixed minced meat
1 pinch ginger powder - pinch allspice
sea salt & pepper (from the mill)
Today we make Swedish meatballs, tomorrow we make the accompanying cream sauce. The meatballs are ready in no time, just sear and then cook in the oven. You do need to remove the crusts from the bread! Delicious with fresh herbs and spring onions!
How to make Swedish meatballs
Soak the bread in the milk.
Chop the parsley finely.
Cut the onions and peel the garlic.
Heat the oil in the pan.
Fry the onion and garlic.
Fry the laurel a minute with it.
Add it to the bread.
Squeeze the milk out well through a sieve.
Add to the mince with parsley and egg.
Add and mix in the spices too.
Knead it all into a cohesive ball.
Roll into 24 small balls.
Fry them shortly in the warm oil.
Round about 10 minutes to colour brown.
Place the meatballs for 20 minutes in the oven to cook.
Your Swedish meatballs are ready!
Serve with potatoes to taste and a green salad, enjoy!