Meatballs (my secret)

· by · in dVerse, poetry, recipe. ·

Making meatballs yourself is not very hard
half of the meat should be pork for the lard
and half should be beef, both ground up well
five hundred grams total, that’s all I can tell
then chop up an onion, and mix it with bread
soaked into milk, but take care before it is wed
with the meat, add spices and here is the trick
for the taste to be right you have to use allspice
and salt; the pepper that’s white makes it nice
I add an egg, but do as you will; then meat
should be added, use your hands (not your feet)
to make it into a dough, it’s a bit sticky
balls should be small, and that can be icky,
then fry them in butter in your cast-iron pan,
deglace it with cream if gravy’s your plan;
serve the meatballs with potatoes as mash
if you do it like this it will not become trash.

My very own meatballs without cream sauce

Today as the last prompt for 2023 we are writing rhyming recipes at dVerse. My choice was to describe how I make meatballs. It is said that mother’s meatballs always are the best, but I disagree… my own meatballs are so much better than anything I ever got at home. The most import part I think is the combinatio of allspice and white pepper.

Meatballs are one of the more important part of a Swedish smörgåsbord.

My meatballs are not this bouncy

December 14, 2023

34 responses to “Meatballs (my secret)”

  3. Loved this rhyming recipe, Björn, a poetic pièce de résistance. Glad to see the Muppets are having their heyday at dVerse this week! 😂

  4. The clip of the Swedish chef made me chuckle, Björn; he was one of my favourite Muppets. I think I’ll attempt to make your meatballs with vegetarian or quorn mince. Great rhyming in this one too! I especially enjoyed:
    ‘…chop up an onion, and mix it with bread
    soaked into milk, but take care before it is wed’
    and
    ‘I add an egg, but do as you will; then meat
    should be added, use your hands (not your feet)
    to make it into a dough, it’s a bit sticky
    balls should be small, and that can be icky’,

  6. I think making a recipe rhyme makes it so much easier to memorize! I am also going to recommend your recipe to a few people I know; I myself make meatballs differently, influenced by Turkish recipes ( because I do not like pork) and as a personal preference, always eat them with rice as a side-dish.

  7. And as luck would have it, George is making meatballs tonight! LOVED the Swedish meatballs I had at the restaurant with you in Stockholm! And my yes….please do not mix with your feet! 🙂

  9. I like meatballs with spaghetti and tomato sauce. Being a lazy cook I buy sausages of various flavours and can get 3 meatballs squeezed out of a single sausage. Sometimes we have venison and red wine, chicken with thyme, beef and beer, etc etc. So six sausages later, viola! We have 18 meatballs ready for sauce! That aside, your poem made my mouth water! 😀

  14. I used to make meatballs flavoured with garlic and parsley to bake in the oven with pasta, tomato sauce and mozzarella. We don’t eat cows any more, so that’s another dish off the menu!

  15. Yum!! That was a fun one and those meatballs look amazing. I think my son must have a similar recipe. There is definitely a familiar taste to all-spice. Now I’ll have to ask him.

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