1 lb . minced meat (3/4 beef, 1/4 pork)
3 topped tablespoons of finely grated dry breadcrumbs
2 1/2 dl mineral water
(Perrier or anything like it)
1 1/2 teaspoons of salt
1/4 teaspoons of pepper
1/2 medium sized onion, grated
Butter or margarine (for the frying)
I always use a little allspice and nutmeg both freshly grounded instead of pepper, this gives the course a somewhat old-fashioned flavor that I like.
1. Start by mixing the breadcrumbs with half of the mineral water. Using mineral water makes the meatballs lighter and more porous than with any other liquid. Leave the mix to swell for half an hour.
2. When half an hour has passed , mix in the minced meat and the seasoning.
3. Add the egg and grate in the half onion. The farce will be much smother and tastier if you grate the onion in stead of chopping it.
4. Mix in the rest of the mineral water little by little and work the farce
smoth and even. Remember that meatball farce should be rather firm.
5. Form the meatballs in a wet cupped hand using a stainless, wet tablespoon. Place them on a slightly wetted wooden surface. The meatballs should be even in size and not to big.
6. Fry the meatballs in the heated butter/margarine a few at the time. If
you add to many the frying pan will cool down and you will not get a crisp
7. Remember to shake the frying pan all the time. This way the meatballs will keep their shape and they will fry more evenly. Place the finished meatballs under lid in a medium heated saucepan.
8. Whisk a little water into the fat left in the frying pan when all the meatballs are finished. Pour this over the meatballs and add a little cream. Let the meatballs simmer in this sauce for a while.
9. Serve the meatballs immediately after you have finished them, either in
the sauce or serve this separately.
If you want to give the course a really authentic 50ish Scandinavian flavour, serve it with creamed potatoes, creamed green peas, sweet, strong mustard and lots of cranberry jam.