Holiday Cooking: Christmas Meatballs
No Christmas table is complete without meatballs. And for me, homemade all the way. Many people don't bother though - there are SO many ready-made at the store, often cheaper than to buy just ground meat. (Isn't that scary?)
You can pan-fry these, but if you're making many, it's much easier to ust put them on a rimmed baking sheet and bake them instead. Much easier.
I didn't measure my spices, just add quite a bit of the white pepper, and just a dash of everything else. You can fry (sorry, for this you'll have to) one to try out the seasoning, but I never bother. And they're always good.
You can serve these with anything - potatoes and gravy, macaroni and ketchup, as part of a large smorgasbord, with any vegs, the possibilities are endless.
900 g ground meat
1 yellow onion, very finely chopped
1-2 small cloves of garlic, minced
pinch of cinnamon
pinch of ground ginger
pinch of cardamom
pinch of allspice
Mix everything to an even batter, and form small, round balls. Put in a large roasting pan, and bake for about 15 minutes at 175°C. (I'm using a convection oven, if you're not, add a few minutes.) Shake the pan a few times to ensure an even surface on your meatballs.
... Or just pan-fry them in butter, on medium-high heat.
Recipe in Swedish: