Daniel K wrote:Anything like your recipe Gary?
Wow! I haven't been in the food forum for a while and I find your kind recipe! Thank you!
How could they be anything like mine? I got my recipe off the back of a bottle of Heinz Chili Sauce. (There is a thread somewhere about this.)
Yours seem to bear some resemblance to Königsberger Klopse although you have no capers in yours and I imagine the Swedish meatballs are smaller.
My own Italo-American meatballs have no onion in them, just lots of crushed garlic (salt, pepper, grating cheese, egg, sweet paprika, parsley). I don't, however, use bread crumbs. I prefer dicing up stale Italian bread. This leaves some bready clumps in the balls, but I have grown fond of them.
By the way, I also prefer a blend of beef and pork, 2:1 mixture.
Well, I will have to give your recipe a test run. Thanks again!