500 g (18 oz) ground (minced) beef/pork mixture
250 ml (1¼ cup) milk
75 g (¾ cup) white breadcrumbs
1 onion 1 pressed clove of garlic
sea salt & freshly ground blackpepper
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little soya sauce if the mixture feels too firm. Check the taste by test-frying one meatball. Use the best tool in the kitchen to roll them, your hands! Place on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries.