My grandmother, or Mormor as we called her, was an industrious and happy woman. She took pride in her vegetable garden, baked an amazing variety of cakes and cookies, knitted sweaters, cross-stitched, wove mats and had all kinds of crafty hobbies. When I was a child, I spent many summer months visiting my grandparents at their farm in Åsa where I was properly spoiled by my grandparents. My grandmother would cook all of my favourite foods, sometimes we would have waffles for lunch! We were allowed to go and pick ripe strawberries in her garden, or gooseberries, pears, black currants or whatever else was in season. My cousin and I had baby bunnies to play with and my grandfather made us stilts. These are good memories. My grandparents lived to a ripe old age, but it has been many years since they passed and even more years since I visited Åsa. My aunt lives there now and I went to visit in early August, like much of the world, it has changed a lot, but it still holds a certain charm, and the weather was impeccable. My cousins and I swam, kayaked, visited favourite beaches and said hello to distant relatives, we feasted upon crayfish and shrimp in the garden, but somehow we never managed to eat any Swedish meatballs. This probably is because one of my cousins in vegetarian, but we talked about meatballs and how good Mormor’s were, so when I returned home, I felt compelled to make some.
I had forgotten how quickly little meatballs get gobbled up! I should have made more, but I am eating less meat these days, so this recipe is for a small quantity, perfect for snacks or two people. You could easily double this recipe and still devour them all.
Mormor’s Swedish Meatballs
150 grams ground pork
150 grams ground beef
4 diced shallots or 1 small diced onion
1 small boiled potato, peeled and smashed (alternatively you can use 1/2 cup of breadcrumbs soaked in milk)
a dash of allspice
salt and pepper to taste
butter to fry the meatballs
Blend all the ingredients together well in a mixing bowl.
In the past I have always made meatballs with breadcrumbs, but my mother insists that a potato is more authentic.
With moist hands roll about a teaspoon of the meatball mixture into a round ball.
I make batches of meatballs and fry them with plenty of butter in a frying pan while I make another batch. Its good to have enough space in the pan to roll them about so that they brown and cook on all sides, which is why I usually fry 2-3 batches of meatballs.
Serve hot or cold. Meatballs keep well and are a great picnic food! My mother makes these really grand picnics that nearly always include Swedish meatballs.