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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A very old Swedish recipe. We always have this on Christmas. The recipe says to serve this with a separate gravy-we just make a simple gravy from the pan drippings. I have substituted venison for the beef. Ingredients:
2 lbs ground beef |
1/2 lb ground lean pork |
2 medium potatoes, raw, peeled and grated |
1 slice bread, crumbled |
2 whole eggs, beaten |
1 teaspoon salt |
1 teaspoon sugar |
1 tablespoon onion, grated |
1/4 teaspoon pepper |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
Directions:
1. Mix all ingredients well.
2. Form into small balls (1 inch).
3. Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
4. Remove and serve on a platter with a separate gravy made with pan drippings.
5. Serve over mashed potatoes.
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