Meatballs are a classic that I first cook in the oven and then fry in butter before serving.
| Servings | 4 Portions |
| Tags | Beef | Easter | Family Dinner | Main Course | Midsummer | Pork | Swedish |
| Allergens | Eggs, Milk, Wheat |
| Prep Time | 15 min |
| Cook Time | 45 min |
Meatballs are fantastic and I think it's nice to make them myself. I like this variation especially because I can focus on making the meatballs at one time and then focus on serving the meal at a later time. I'm a big fan of preparation and I think this is perfect for meatballs. You can easily prepare the meatballs in the oven and then save them in the fridge for a day (or freeze them to use later) until it's time to eat them. Easy for buffets and the like.
I roll quite small meatballs (20-22 grams per meatball) which last time gave me 33 meatballs in total. I like the slightly smaller size of the meatballs, especially if you plan to use them at a buffet or the like.
It can be a bit messy to roll the meatballs, but if you have access to some water and moisten your hands a little from time to time, it makes it easier. I also use gloves, but it is of course not a requirement.
Serving suggestion: Serve fried in butter on a buffet or with mashed potatoes, quick pickled cucumber, lingonberry jam and cream sauce.
If you want to make cream sauce for the meatballs, it is best to make it from the leftovers in the frying pan after frying the meatballs. I usually just add flour and whisk it out and then add cream and/or milk until the desired consistency. Then season with soy sauce, salt and pepper. Possibly a little meat stock if I have any at home.
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Ingredients
Directions
- Preheat oven to 225°C.
- Fry finely chopped onion in a little butter until soft and lightly browned - let cool.
- Mix breadcrumbs, milk, double cream and let swell for 10-15 minutes.
- Add eggs, fried onion, salt and pepper - mix.
- Add minced meat and mix well without overworking the batter.
- Roll small meatballs (20-22g / pc) and place on a baking sheet with baking paper.
- Cook the meatballs in the oven for 6-10 minutes, let cool and then store in the refrigerator.
- Fry in a large knob of butter before serving.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1610.35 kcal | 402.59 kcal | 214 kcal |
| Carbohydrates | 25.28 g | 6.32 g | 3.36 g |
| Fat | 122.13 g | 30.53 g | 16.23 g |
| Protein | 106.1 g | 26.53 g | 14.10 g |
| Sugar | 6.17 g | 1.54 g | 0.82 g |
| Salt | 6.32 g | 1.58 g | 0.84 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
