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Old 12-03-2016, 03:38 PM   #61
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Thank you so much, Poet. This looks exactly like my mom's recipe, although she used to make the pannbiff/patties. We used to call it Scandinavian hamburgers.

I guess it was easier for her to just make a patty for each of my 6 siblings, dad, and I.

The Italian/German/Irish/Jewish/ and other /American friends that I grew up with used to love to come over to my house to have my mom's "weird burgers in cream gravy".

The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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Old 12-04-2016, 01:34 AM   #62
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Buckytorn; well yes same batter, just flat ones and you can make meatloaf too. There is like 10 more things you can do with the same batter.

For the love of Cheese!
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Old 12-07-2016, 12:54 PM   #63
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I like CakePoet's basic advice, a sour cream gravy is very polish.
sourdough isn't a recipe, it is a process.
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Old 01-26-2017, 01:21 PM   #64
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These look good! You just gave me an idea for leftover pork mince which I may soon have :)

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meat, meatballs, recipe

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://www.discusscooking.com/attachments/photobucket/img_1476402_0_c0c775377aa0bc21b4d7eef0780248b5.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182446_zps79410592.jpg.html][IMG]http://www.discusscooking.com/attachments/photobucket/img_1476402_1_6b153f74d94b1bd949cbb7fd01169b02.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg.html][IMG]http://www.discusscooking.com/attachments/photobucket/img_1476402_2_eb3b7513e801cf046c2cc17ace4f84fd.jpg[/IMG][/URL] 3 stars 1 reviews
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