These really are the same as, or similar to, Swedish meatballs. They are great served with a white cream/sour cream-based gravy over top of egg noodles, potatoes (new or mashed or boiled) or rice. They also can be made up in quantity in advance and then frozen with good results. For a good gravy recipe- see http://www.twentymile.com/Cookbook/frikadeller.htm
Ingredients:
1 pound ground pork
1 small onion, chopped
1 clove garlic, minced
1 egg
3/4 - 1 cup milk
1/2 - 1 cup wheat germ or bread crumbs
1 Tbsp dried parsley
1/2 tsp garlic powder
1/2 tsp salt (or less)
dash of pepper (or a couple)
1/4 tsp sage
1/4 tsp paprika
dash ground nutmeg
Combine all ingredients in a large bowl or food processor. Mix well. Mixture should be the consistency of drop cookies. Shape into 12-16 medium-sized meatballs. Place on a large cookie sheet. Bake at 350 degrees for 30 minutes, turning once. May also be fried, 10 minutes on a side, over medium heat.
Variation: try with ground beef and pork, or mix pork with pork sausage to equal 1 pound. If using sausage, omit the spices.
Recipe from Barbara Kautz in Whole Foods For The Whole Family La Leche League International Cookbook 1981.
Ingredients:
1 pound ground pork
1 small onion, chopped
1 clove garlic, minced
1 egg
3/4 - 1 cup milk
1/2 - 1 cup wheat germ or bread crumbs
1 Tbsp dried parsley
1/2 tsp garlic powder
1/2 tsp salt (or less)
dash of pepper (or a couple)
1/4 tsp sage
1/4 tsp paprika
dash ground nutmeg
Combine all ingredients in a large bowl or food processor. Mix well. Mixture should be the consistency of drop cookies. Shape into 12-16 medium-sized meatballs. Place on a large cookie sheet. Bake at 350 degrees for 30 minutes, turning once. May also be fried, 10 minutes on a side, over medium heat.
Variation: try with ground beef and pork, or mix pork with pork sausage to equal 1 pound. If using sausage, omit the spices.
Recipe from Barbara Kautz in Whole Foods For The Whole Family La Leche League International Cookbook 1981.
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