Swedish meatballs

INGREDIENTS:

500 G – MINCED MEAT
1 DL DRIED BREADCRUMBS
1 ½ DL MILK
1 ½ TBS SALT
½ TBS BLACK PEPPER
1 EGG
2 TBS NICELY CUT ONION
AND SOME BUTTER FOR FRYING

DO LIKE THIS:

1. MIX THE DRIED BREADCRUMBS AND MILK IN A BOWL. LET IT SWELL FOR 10 MINUTES.

2. ADD SALT AND PUT THE MINCED MEAT INTO THE BOWL AND MIX PROPERLY. ADD PEPPER, EGG AND ONION AND MIX IT WELL. (DON’T MIX IT TOO MUCH BECAUSE SOTHE MIXTURE BECOME CHEWY.)

3.TAKE OUT A CUTTING BOARD AND RINSE IT WITH WATER AND PUT IT ON THE WORKBENCH. FORM THE MINCED MEAT TO SMALL BALLS WITH YOUR HANDS. IF YOU WASH YOUR HANDS WITH WATER IT WILL BE EASIER TO GET THE MEATBALLS ROUND AND NICE.

4. PUT THE FRYING PAN ON THE STOVE AND LET THE BUTTER BE LIGHTLY BROWN. PUT SOME OF THE MEATBALLS IN THE PAN BUT JUST SO MANY SO THEY CAN ROLL AROUND IN THE PAN. SHAKE THE PAN NOW AND THEN SO THEY GET WELL FRIED. WHEN THE MEATBALLS ARE NEARLY READY LOWER THE TEMPERATURE AND LET THEM FRY FOR 3-5 MIN (WITHOUT A LID).

5. AND NOW THEY ARE READY TO EAT.

Anton Hammar 9D