Swedish meatballs

Swedish meatballs or köttbullar should be prepared with love first and foremost.
Some Swedes believe that the minced onion should be grated, while others prefer to chop the onion and fry it separately. Some Swedes like meatballs with sauce, while others prefer not to add anything to them.
Somewhere prefer that the minced meat has more fat than meat. However, bread crumbs swollen in milk are just as important as lingonberry jam when serving. They give Swedish meatballs a special soft consistency.

Ingredients

• minced beef and pork 500 g
• milk 250 ml
• white crackers 75 g (¾ cup)
• egg 1 pc
• onion 1 pc
• salt, white pepper
• ground allspice

Directions

1. Chop the onion finely and fry lightly in a little oil.
2. Soak bread crumbs in milk.
3. Combine the minced meat, preferably in a food processor, with the onion, egg, milk / breadcrumbs, salt and pepper.
4. If the mixture is very thick, you can add a little water.
5. Form the meatballs with wet hands and fry in hot oil over medium heat, occasionally shaking the pan gently.
6. Serve with lingonberry jam