Mothers Meatballs
When asked what he would like for dinner, chances are the average Swedish man will answer “Mothers Meatballs”, traditionally served with lingonberries. The berry contains a natural preservative and has enriched Swedish meals since before the days of regrigeration.
Although meatballs have a firmly established past in Sweden, the prefix “Mothers” dates from 1959. It arose in from the world heavyweight fight in the USA between Ingemar Johansson (challenger) and American Floyd Patterson (champion). During the build up to the match it emerged from the Swedes camp that his entire family were with him and that his mother was doing his cooking.
Because of this and because Johansson was often seen out in Manhattan nightlife, the Swedes unexpected victory caused a big, worldwide sensation, but his mothers meatballs received almost the same attention and it was even suggested that they provided the power for that celebrated right hook. The secret of mother Ebbas recipe? “Lots of onion,” according to the champion himself.
Classic meatballs
400 g minced meat
1/2 onion
150 ml milk or cream
1 egg
5 tbsp breadcrumbs
1-2 tsp salt
1-2 pinches allspice (alternative cayenne pepper, Dijon mustard or similar)
Butter and/or oil for frying
Mix milk or cream, breadcrumbs and spices and leave to soak for at least 10 mins. Peel onion and chop finely, brown on low heat. Mix all ingredients. Roll into small balls (works best with wet hands) and fry. First brown to seal, then lower heat and fry the meatballs in another saucepan or in a roasting dish in the oven.
Source:
“Things Swedish” by Mari Hemming
I can confirm that mothers meatballs (mammas köttbullar) really is delicious, but I wouldn’t do meatballs on only 400 g, I would do it on 1 kilo, because the are disappearingly yummy and if I’m going to dirty my hands with it, I want a lot of them. I wouldn’t take allspice, I would take white pepper and then grated onion instead of chopping it.
There are a lot of different recipes how to make them. Some put in a bit of liver pâté too, but I’ve never tasted that myself. I don’t use to change to another saucepan either or put it in the oven.
Usually we eat meatballs together with pasta and ketchup or boiled or mashed potato and the lingonberrys. There is always meatballs at the christmas dinner table too.
They’re perfect to throw into the freezer to take out and warm up again - or eat cold on a sandwich. A very useful picnic ingredient.
Oh my, I’m beginning to drool here….
