recipes@decwrl.UUCP (03/13/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE MEATBALLS-2 M "20 Jan 87" 1987 .RZ "SWEDISH MEATBALLS" "A Swedish national dish" This is a traditional Swedish recipe. It is served at the smorgasbord and also at Christmas in Swedish homes (as one of many dishes). It can also be served with brown sauce, potatoes and lingonberry jam at lunch or dinner. Kids love the meatballs with pasta. .IH "Serves 4" .IG "\(12 cup" "bread crumbs" "50 ml" .IG "\(12 cup" "milk" "100 ml" .IG "1" "small onion" .IG "1 lb" "ground meat" "400 g" (mixture of beef and pork) .IG "1" "egg" .IG "" "salt and pepper" .PH .SK 1 Mix bread crumbs and milk. Let it swell for about 10 minutes. .SK 2 Mince the onion and fry it until soft. .SK 3 Mix all the ingredients. .SK 4 Form into small balls with your hands. This is easier to do with wet hands. The size of the balls can vary a little, but a cherry is too small and a ping-pong ball is too big. .SK 5 Fry the balls in butter in a frying pan (medium hot) for about 5 minutes. Turn them around to get them fried on all sides. The balls get dark brown. .NX It's a little bit tricky to get the balls round. Don't put all the meatballs in the frying pan at once. .SH RATING .I Difficulty: moderate. .I Time: 30\-40 minutes. .I Precision: measure the ingredients. .WR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara