Ingredients and Weight:
- Ground beef (80/20, lean to fatty ratio): 1 pound (454 grams)
- Ground pork: 1/2 pound (227 grams)
- Onion, finely chopped: 1 medium (4-5 ounces/113-142 grams)
- Breadcrumbs: 1/2 cup (60 grams)
- Milk: 1/4 cup (60 ml)
- Egg, lightly beaten: 1 large
- Salt: 1 teaspoon (5 grams)
- Black pepper: 1/2 teaspoon (2 grams)
- Allspice: 1/4 teaspoon (1 gram)
Preparation Time:
Cooking Time:
- 30 minutes, plus cooling and shaping time
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the meats, onion, breadcrumbs, milk, egg, salt, pepper, and allspice. Mix well until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- Preheat oven to 375°F (190°C).
- Using a tablespoon, scoop the meat mixture and shape it into 1-inch (2.5 cm) meatballs.
- Place the meatballs in a single layer in a baking dish.
- Bake for 20-25 minutes, or until cooked through and slightly browned on the outside.
Nutritional Information:
- Calories: 250 per meatball
- Fat: 12 grams
- Protein: 20 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Tender and flavorful Swedish meatballs with a hint of Scandinavian spices.
- Pairs well with mashed potatoes, gravy, lingonberry jam, or dill pickles.
User Comments:
- "These were absolutely delicious! The meatballs were so juicy and flavorful, and they paired perfectly with the mashed potatoes and gravy."
- "I love the hint of allspice in these meatballs. It gives them a unique and authentic Scandinavian flavor."
- "I made these for a party and they were a huge hit! Everyone raved about how tender and tasty they were."
Special Precautions and Tips:
- Make sure the meatballs are cooked through before serving. Check the internal temperature with a meat thermometer to ensure it has reached 160°F (71°C).
- If the meatball mixture seems too dry, add 1-2 tablespoons of milk at a time until it reaches the desired consistency.
- To save time, you can buy pre-ground pork and beef.
- For a richer flavor, use a combination of ground chuck and ground sirloin for the beef.
