Meatballs are perfect to always have in the freezer and once I am make them, I make a LOT at once. This time I made meatballs out of 2 kg minced meat, so this batch will hopefully last until Christmas.
You can make lots of different dishes out of meatballs. Traditional Swedish ones together with cream sauce, lingon berries and boiled potatoes or a meatball sandwich with beetroot salad on the top. Perhaps an Italian version where the meatballs boil in a nice tomato sauce and served with pasta . Or my favourite, a Middle Eastern version, seasoned with cumin, spicy pepper and paprika powder, in a pita bread with loads of salad.
Swedish meatballs – approx. 150 pc
2 kg minced meat of good quality (I buy locally produced, organic meat)
3 yellow onions
3 tablespoons mustard
0,3 l bread crumbs
3 organic egg
o,3 l milk 3 % fat
Salt and pepper
Mix bread crumbs with milk in a big bowl, let soak for a while. Break the eggs and add mustard, and stir.
Grate the onions in food processor and place in the bowl together with the minced meat. Season with salt and pepper according to taste. Stir so everything is evenly mixed. It’s easiest to use your hands. Roll the meatballs in the same size and place them on a baking sheet. Cook in the oven for about 10 minutes in 225 C until they have colour and are finished baked throughout. Let them cool and put in the freezer.
When time come for serving the meatballs, I fry the meatballs in butter and spice up the melted butter with the spices I fancy at that time. Buon appetito ! 🙂