My grandmother's meatballs from Food & Wine Magazine, February 2016 (page 82) by Magnus Nilsson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick-pickled sweet cucumbers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on February 05, 2019

    These were very good. The flavor was great and the texture was light and airy. I ended up using 1 lb of ground pork and 6 oz of ground beef as it's what I had. I'd consider cutting back on the onions in the future. The meatballs should be just about the size of a golf ball to get to 18. I found that the meatballs barely held together and tended to collapse a bit when I was browning them.

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