About this recipe: My mum served these beef and pork meatballs every Christmas eve with two sauces; a soured cream sauce and a sweeter lingonberry sauce.
Dust your hands with flour to prevent the meatballs from sticking to your hands. This also helps them keep thier shape while frying.
Very good. We added about 1/4 c finely shredded hard cheese. I would also suggest dusting your hands with flour to keep them from sticking to you. The flavor was very nice, make sure to cook them slow but not too slow because they will burn. - 19 May 2012 (Review from Allrecipes US | Canada)
This is the real deal! This is the same recipe I have been cooking for years. I found it in my grandmother's Swedish-English cookbook decades ago. I had sworn myself to secrecy about divluging it but it really is too good not to share! I do chill the meat mixture for a couple of hours before rolling them into balls. A melon ball scoop works wonders for portioning. My family of four enjoys these as a main course, so I always double the original recipe. Have patience - making these is a true labor of love! - 19 Aug 2012 (Review from Allrecipes US | Canada)
We really liked this. Will cut the salt in half next time and I used all beef. - 22 Jan 2013 (Review from Allrecipes US | Canada)