ode to the meat ball

Me and my homies went to IKEA this weekend to get some shelves, sheets, tupperware, crap, candles, more crap (THAT WE DON'T NEED) and MEAT BALLS. Now, sweet little innocent Heather had never had the IKEA delicacy and besides being shocked, I was thrilled that I could be there.

There is no one who doesn't like these delicious little buggers (ok, Roy and probably my Mother) but, really, besides that anyone who's not concerned with clogged arteries or living past 35 runs for the cafeteria first chance they get.

I've even found a place online where they give you the RECIPE. that's right, you can have them everyday for the rest of your life, that's right THE REST OF YOUR LIFE:

Ingredients:

250gm minced beef 250gm minced pork 1 egg 200-300ml cream and water (or milk and water) 2.5 tbsp. finely-chopped onion 50ml unsweetened rusk flour 2 cold boiled potatoes 4-5 tbsps butter, margarine or oil Salt and pepper

Instructions:

Heat the onion till golden in a couple of tablespoons of lightly browned butter. Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients until there is consistency and flavor generously with salt, white pepper and (optional) a little finely crushed allspice. Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board. Fry them slowly in plenty of butter.

How to make the cream sauce:

Ingredients:
100ml cream 200ml beef stock Chinese soy sauce Salt, white pepper 1 tbsp white flour

Instructions:

Swirl the boiling water or beef stock in a pan. Add cream and thicken with white flour if preferred. Season well with salt and pepper. Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad. There you have the perfect Swedish meal!