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Swedish balls

Tasty meat balls according to Jeroen Meus recipe. Blessed!

Preparation time 70 minutes

SWEDISH BALLS .. 4-6 pers

  • 1 l vegetable or meat broth
  • 500 g mince meat
  • 2 shallots
  • 1 egg
  • 50 g breadcrumbs (gluten-free for celiacs)
  • 1 tsp ground ‘all spice berry’
  • 1 knob of butter
  • salt & pepper


  • 1 dl cream
  • shoot of cognac
  • salt & pepper


Take a mixing bowl and add the chopped. Peel the shallots and chop them into tiny pieces. Cut the shallots first divided down, make some horizontal and then vertical cuts in. Now you can make them very finely.

Heat a knob of butter in a frying pan over medium heat and cook the shallot in there. Spoon the glassy pieces then when chopped shallot. Add all the spice powder in the meat and add the egg. Mix all ingredients, add some breadcrumbs between beef mixture and knead into a firm but soft sphere. Season the ground beef with some pepper and a little salt. Bring the broth to a boil.
Meanwhile roll meatballs with a diameter of up to 1,1 inches and then cook them in the hot stock, about 4 to 5 minutes. Once they come to the surface, they are sufficiently cooked. Melt a knob of butter and casserole, spoon the meatballs from the broth and cook until golden brown in the pan. After about 3 minutes, they are ready. Stir occasionally until they are smooth gekorst but still moist inside.


Spoon the meatballs from the pan. Pour a dash of brandy in the pan and put the flame. Watch out for the flaming: stay away from the hood and keep children away. Stir the pan frequently loose and pour in the cream. Season the sauce with some ground pepper. Stir until you get a soft brown sauce pan.


Prepare the cranberry sauce according the recipe in the link, but use only the cranberries and the sugar.

Serve the Swedish meatballs with brandy sauce with a little cold cranberry sauce and mashed potatoes.

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