The Scandinavian Society of Nova Scotia

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This recipe has many variations throughout Scandinavia and can be eaten hot or cold. It makes 4 to 6 servings.

• 1 large onion, very finely chopped
• 2 Tbsp butter
• 9 Tbsp breadcrumbs
• 2/3 cup mixed cream and soda water
• 1½ lb minced meat (1 lb beef and ½ lb veal or pork)
• 1 egg, slightly beaten
• salt and pepper
• pinch of ground cloves
• pinch of ground allspice
• pinch of freshly grated nutmeg
• butter and oil for frying

Cook the onion in butter until soft and leave it to cool. Soak the breadcrumbs in the mixture of cream and soda water. If possible, process the meat in a food processor or grind several times and then beat well with the egg and the cooked onion. Add the breadcrumbs, cream and soda water mixture and the spices and beat until smooth. Using wet hands, form balls and fry them over medium heat. Shake the pan and turn the balls so that they can keep their shape. Make a sauce or gravy with the pan juices or serve the meatballs with a mushroom sauce.