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SCHWEDISCHE HACKBÄLLCHEN
SWEDISH MEATBALLS
FÜR 30-35 HACKBÄLLCHEN I FOR 30–35 MEATBALLS
ZUTATEN:
600 g gemischtes Hackfleisch I 1 Zwiebel I 1 Knoblauchzehe I 75 g Panierme-
hl I 2 Eigelb I 1/2 EL Ingwer I 1/2 EL weisser Pfeffer I 1/2 EL Kardamom I 1/2 EL
Zimt I 1/2 EL Salz
ZUBEREITUNG:
1. Schneiden Sie die Zwiebel so klein wie möglich und pressen Sie den Knoblauch aus.
Geben Sie dies zum Hackfleisch. 2. Trennen Sie die 2 Eigelbe und geben Sie diese zur
Masse hinzu. 3. Geben Sie das Paniermehl und die Gewürze hinzu und mischen Sie
alles gut durch. 4. Rollen Sie Hackbällchen in der Grösse eines Tischtennisballs (+/- 4
cm). 5. Heizen Sie die Fritteuse auf 180˚C vor. 6. Frittieren Sie die Hackbällchen für 6
Minuten bei 180˚C. Tipp: Je feiner Sie die Zwiebel schneiden, desto besser wird das
Ergebnis. Wenn Sie die Hackbällchen etwas grösser rollen, müssen Sie die Frittierzeit
auf 7 bis 8 Minuten bei 175˚C verlängern.
INGREDIENTS:
600 g mixed mince I 1 onion I 1 clove of garlic I 75 g breadcrumbs I 2 egg
yolks I 1/2 tbsp. ginger I 1/2 tbsp. white pepper I 1/2 tbsp. cardamom I 1/2
tbsp. cinnamon I 1/2 tbsp. salt
PREPARATION:
1. Finely mince the onion and garlic. Add this to the minced meat. 2. Separate 2 egg
yolks and add this to the mix. 3. Add the breadcrumbs and herbs and spices and mix
together well. 4. Roll the mince into balls the size of ping pong balls (approx. 4 cm).
5. Preheat the fryer to 180˚C. 6. Fry the meatballs at 180˚C for 6 minutes. Tip: For best
results be sure to mince the onion very finely. If you make the meatballs bigger,
you’ll have to extend the cooking time to 7–8 minutes at 175˚C.
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