Swedish meatballs ground recipe (4 portions)
Meatballs
Bread crumbs......4 tablespoons
Water.............1.5 dl
Salt..............0.5 – 1 teaspoon
Black pepper......1 pinch
Mincemeat.........400 g (can also be pork or a 50/50 blend)
Egg...............1 each

For cooking meat balls you will need about 2 tablespoons of butter (I prefer unsalted).

Brown Sauce:
Butter............2 tablespoons
Flour.............3 tablespoons
Beef bouillon.....4 - 5 dl
Salt pepper and soy to taste,
Tomato puree......2 teaspoons
Heavy cream.......2 tablespoons

Directions
Meatballs

Blend together the bread crumbs and water. Mix in salt and pepper and let the mixture swell in the water for 10 minutes. Mix together the mincemeat, egg and breadcrumb mixture. Mix until mincemeat is smooth but not tough.
Make meatballs the size you prefer. Generally Swedish meatballs are small. Cook the meatballs in butter until they are a beautiful brown (cooked all the way through). Keep them warm.

Brown sauce

Melt the butter in a saucepan. Add the flour and let that cook with constant stirring. Take the saucepan off the burner. Add the beef bouillon and stir continuously until the sauce is smooth (no lumps).
Put the saucepan back on the heat. Add the rest of the ingredients and cook sauce for an additional 3 – 5 minutes while stirring.

Serve with mashed potatoes and lingonberry jam (cranberry jam will do in a pinch). Don’t forget a veg.

Or you can buy a bag of meatballs, a jar of brown gravy, heat them up in a saucepan and put them over egg noodles.

Kötbullar? Hell yeah