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Old 09-21-2016, 03:57 PM   #31
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And remember these are not sized like a golf ball or a fist, it smaller, much smaller balls.

Everything is smaller in Sweden. ;)
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Old 09-21-2016, 04:18 PM   #32
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Originally Posted by CakePoet View Post
And remember these are not sized like a golf ball or a fist, it smaller, much smaller balls.

Everything is smaller in Sweden. ;)
Yes... bite sized nuggets of goodness!
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Old 09-21-2016, 04:42 PM   #33
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When I make meatballs, I make enough to fill a sheet pan. I don't see the point of browning them in a skillet on the stove and then transferring them to another pan (I couldn't fit all that I'm making into one skillet) and putting it in the oven to finish when I can just bake them in the oven to begin with. They get beautifully browned and a little crispy on the bottom where they caramelize. So yummy and much easier.
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I brown them in the oven, then finish by simmering in the sauce, making sure to scrape the fond from the sheet pan into the sauce

I'm going to have to make meatballs tomorrow. I'm pretty sure I have ground beef and pork in the freezer.
Fried my meatballs for years and never could get them brown on the sides. Now I use a small fisher to form on sheet pans. In the oven on convection roast 350F like 10 minutes. No turning. No splatter burns. Browned ALL over. Yummy.

All this meatball talk has me also wanting to make Italian meatballs and sauce.

I do make small Swedish meatballs and pan fry them because I don't make a big batch.
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Old 09-21-2016, 06:35 PM   #34
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You could also brown them under the broiler for a couple minutes, too.
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Old 09-21-2016, 07:49 PM   #35
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You could also brown them under the broiler for a couple minutes, too.
Then you have to turn them to get the bottom cooked. Might as well do it on the stove.
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Old 09-22-2016, 02:40 AM   #36
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The secret to brown meatballs is rocking the pan, they should roll in the pan and then you get them evenly brown.
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Old 09-22-2016, 11:41 AM   #37
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This thread got me curious to see how many different versions of meatballs there are. I gave up when I got to Ukraine, crossed the Black Sea and got to Azerbaijan! And that was just going east, never mind north to south, east to west........mind blowing, all that choice


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Old 09-22-2016, 11:45 AM   #38
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This thread got me curious to see how many different versions of meatballs there are. I gave up when I got to Ukraine, crossed the Black Sea and got to Azerbaijan! And that was just going east, never mind north to south, east to west........mind blowing, all that choice.
I meatballs. I saved this some time ago. Haven't made them all yet. Hey - a page for my bullet journal!

Planet Meatball: 20 Meatball Varieties Around the World
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Old 09-22-2016, 11:56 AM   #39
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Oh My! ANOTHER link in my favourites bar...

Ever since I finally learned how to make meatballs that don't crack a plate or your teeth with their density - has almost become my mostest favouritest meat style.
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Old 09-22-2016, 12:06 PM   #40
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Swedish meatballs is also know in space. ;) Remember Babylon 5 and the narns.
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Swedish Meatballs Swedish Meatballs. 10 servings 1 kilo ground beef or 300 gram pork and 700 gram beef or 50/50 pork and beef or just pork. 300 gram of boiled riced or finely grated potatoes 250- 300 ml cream or milk or water 3/4 tablespoon salt 1 teaspoon allspice or white pepper or black pepper or a mix of all three 50 ml of finely grated or finely chopped onions 3 medium size eggs In a large bowl add salt and pepper to the meat, work quickly in the eggs, onion and potatoes. Add the liquid of choice and work the meat until it is smooth and easy to roll into a ball. It shouldn't be too hard nor to soft. Heat up a frying pan and add butter or margarine. Roll one ball, flatten and fry, taste. Season more if needed. Turn of the frying pan and now start the fun task of rolling a lot of meatballs. You need about 20 grams for dinner meatballs and buffet style is 15 grams To make it easier to roll, in a bowl add cold water and 1 teaspoon of oil, dip you hand in this before rolling and the meat wont stick to your hand. Roll into a ball and leave on a rinsed cutting board. Heat a the frying pan up and melt knob of butter. Add about 20- 30 meatballs depending on the size of your frying pan. Rock back and forth to make sure they stay round. Fry until done this will take about 10 minutes. The cheating way of making a lot of meat balls is this, You can brown them in the pan and then cook until done in the oven ( 175C for 10 minutes). That is what I do for Christmas, we brown and add to oven pan and when it full we bake them. This is easier done by two people then one. The pure beef one needs cream to hold, most people here makes with mixed mince which is pork and beef and some just love them with pork. The pepper choice is a family thing, most have allspice at Christmas and white or black for dinner ones. Oh and when you got tired of rolling them, you can do patties and call it pannbiff and serve with with fried onions and potato mash and gravy or make a meatloaf, we used the same mix for all three. [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182446_zps79410592.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141205_182446_zps79410592.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg[/IMG][/URL] 3 stars 1 reviews
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