Ingredients

800 g mince
1 yellow onions or white onion
3 yolks
2 dl Butter (50/50)
1 dl breadcrumbs
6 msk japansk soja
Pepper and salt to taste
2 msk kalvfond
1 potato

WHAT TO DO
1. Mix all the next of gräddmjölken and the breadcrumbs in a bowl and let it swell up to 30 minutes. Save some of gräddmjölken to any dilution later.

2. Grate onion (Kid Friendly) or:
2:1 chop one onion very finely and fry over medium heat in a frying pan. It is preferable not to color but only soften and become translucent. Spread the onions on a plate to cool it faster.
2:2 chop half the onion and fry it, and the other half of the onion is fried not (crude but finely chopped). Thus, there are three variants, riven, fried or fried and raw…just choose what you think is tastes the best.

3. Press / or mashing the potatoes with a fork.

4. Mix all ingredients well. Do you use the machine so be sure not to mix peddled as meatballs can be compact and hard (applies to virtually all ground meat). You can now dilute with gräddmjölken if the batter is perceived to “rigid”, ta lite roof.

5. Place a sauté pan or the pot of water on the stove and let it simmer (temp NGN somewhere between 82-92 gr C).

6. Roll the meatballs and place on a plate sacrificed.

7. Add the meatballs to the simmering water, simmer until clear that when they float up by themselves.

8. Place them in a colander so that they can drain.

9. Fry them in a pan of color and surface on medium heat.

10. Tastiest meatballs're either stewed macaroni or boiled potatoes with cream sauce and lingonberry jam and a little pickled cucumber.

The Japanese soy sauce is not nearly as salty as the Chinese so be sure that it is Japanese soy use otherwise it just too salty.

//ASu