Swedish Meatballs

Put everything except for the mincemeat in a blender and blend until smooth—you don’t want any onion bits left. Add in the mincemeat and blend well.

Put a frying pan on high heat. Make a small “patty” out of a little of the meat mixture and fry it until it’s done. Taste and see if it needs more seasoning. If so, add more seasoning to taste.

Wet your hands with cold water so the mincemeat doesn’t stick to your hands. If you are going to set your meatballs on a wooden cutting board, wet that too. If you’re going to set them on a plastic cutting board or a plate then you don’t need to wet it.

Start rolling the meatballs to your preferred size. I tend to prefer a meatball that, when cut in half, is bite sized. You shouldn’t look like you’ve devoured a turkey… Come to think of it, this may go for any food actually… Set the completed meatballs on your work surface and continue until you’ve used all of your meat mixture.

Put some olive oil or butter into a hot frying pan. Place about half of the meatballs into it. Let them fry for a minute and then turn them. I do this with a spoon and a fork. Once you’ve turned over the meatballs, turn down the temperature to half (medium) and put a lid over the pan. This will ensure that the meatballs don’t burn on the outside and stay raw on the inside. Continue to cook for a few minutes, until juices run clear. You can cut one of the meatballs in half to determine this. Remove the completed meatballs from the pan and repeat the process with the remaining meatballs. Then you are ready to serve.

Note: Feel free to add parsely or any other herb into your meatball mixture. For Christmas I added cloves which gave a lovely Christmas flavour to them.