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Recipe for family meals :

Swedish Meatballs

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 cups soft bread crumbs
1/2 cup minced onion
1 1/2lb ground beef or veal
2 tsp salt
1 tsp nutmeg
1 tbsp concentrated meat extract
1 cup water
2 tbsp minced parsley
2/3 cup milk
4 tbsp butter
3 eggs, slightly beaten
1/2 tsp pepper
1 tsp paprika
3 tsp slour
1 cup sour cream

  • Soak bread crumbs in milk until softened.
  • Add onion to 1 tablespoon butter in small saucepan and cook slowly for 3 minutes.
  • Mix softened bread, cooked onion and meat.
  • Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light.
  • Shape meat into small balls, dusting the hands with flour while shaping the balls.
  • Melt remaining 3 tablespoons butter in large frying pan. Add meat balls and fry until golden brown all over.
  • Remove from pan and add meat extract and 3 tablespoons flour. Stir untll well blended.
  • Add water, and a few grains of pepper.
  • Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes.
  • Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream.
  • Return meat balls to gravy, cover pan and simmer very gently for 10 minutes.
  • Serve in deep casserole. Sprinkle with minced parsley.

Makes 70 to 80

Martin James