1/2 c fine dry bread crumbs
1/2 c light cream
1/2 c water
7 oz (200 g) ground beef
7 oz (200 g) ground lean pork
1 1/2 teaspoon salt
1/2 teaspoon ground allspice
2 tablespoons grated onion
1 egg, beaten
3 tablespoons margarine or butter
Mix the bread crumbs, cream and water; set aside for 5 minutes. Work together the beef, pork, salt, allspice and onion. Gradually add the bread crumbs, then the egg. Blend well and fry a sample to test the seasoning.
Shape into balls. Make large meatballs to be served for dinner or small meatballs for the smorgasbord.
Heat some of the margarine or butter in a skillet. When the foam subsides, add 10 to 15 meatballs. Cook over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while cooking the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad.
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