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“This is courtesy of Birgitta and Gunnar Wallin. The measurements are in metric units, with conversions in parentheses. Perhaps one of our zaar members who is familiar with metric units can give us the measurements in cups or ounces. I would really love to try this recipe but I'm a little afraid of biting off more than I can chew.”
30-35 meatballs

Ingredients Nutrition

  • 4 hectograms ground beef (0.88 lbs.)
  • 1 hectogram ground pork (0.22 lbs.)
  • 2 -3 cold boiled potatoes (medium size)
  • 1 -2 egg yolk
  • 1 deciliter breadcrumbs (0.42 cups)
  • 4 12 deciliters water (0.85-1 cup)
  • 1 12 deciliters cream (0.63 cups)
  • 1 12-2 teaspoons salt
  • 18 teaspoon white pepper (or 1/2-3/4 tsp. paprika)
  • 1 pinch allspice
  • 2 12 tablespoons shredded yellow onions (or 2 Tblsp. chopped butter-cooked yellow onion)
  • 13 cup butter (less if desired)


  1. Grind beef and pork together (or mix very well). Place the bread crumbs in a bowl and add the water. In another bowl, mash the potatoes and combine with the ground meat mix. Add some of the salt, pepper and allspice. Add the egg yolks. Work the mix while adding the bread crumbs and water mix a little at a time. Pour in the cream until you get the proper consistency (when mix can be rolled into balls without being mushy or crumbly) and season with the onion and additional spice if needed. Form the mixture into balls. Melt butter in a pan, then fry the meatballs in melted butter over medium heat 5-6 minutes until browned.

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