Good meatballs!

In my opinion, you get the best results by following the recipe. This simple recipe contains eggs, breadcrumbs and apple. Apple is a secret trick that makes the buns extra juicy and the egg makes the meatballs stick together better when you fry them.

You can also replace the breadcrumbs with chilled but boiled potatoes if you are gluten intolerant.

These meatballs are perfect to serve with cream sauce / brown sauce and lingonberry jam for dinner or as everyday food.

5 port.
You need:
500g minced beef & pork (its OK to use ground beef but replace milk with cream, the fat gives taste)
1 dl breadcrumbs
1.5 dl milk
1 egg
1 onion (grated)
1 Red apple, ex Pink lady
Small amout of Allspice
Salt (to taste)
Black pepper (to taste)

Instead of Allspice:
Epice Riche ( 4 spices):
1 part ground nutmeg
2 parts ground white pepper
1 part ground allspice
1 part ground cloves

Do this:
Mix the breadcrumbs, eggs and milk with a whisk in a reasonably large bowl.
Peel the onion and grate it with the coarse side on a grater.
Squeeze the liquid out of the onion and place the onion in the bowl.
Take a red apple and grated it against the rough side of a grater. Squeeze out the liquid and into the bowl.
Pour in salt, black pepper and allspice
Now mix all the ingredients in the bowl.
Taste the minced meat if you need more spices before frying. If you do not want to taste raw minced meat, take a small piece of minced meat and flatten it. Fry it in a hot pan and taste.
Feel free to wet your hands with a little water and start rolling the meatballs into reasonably large balls.

Heat a pan over medium to high heat and fry the meatballs with a generous dollop of butter and a little rapeseed oil.
The meatballs will only absorb the amount of fat it can absorb and this gives more flavor.
Fry for about 6 minutes per round.

Have a nice meal!