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SCHWEDISCHE HACKBÄLLCHEN
SWEDISH MEATBALLS
FÜR 30 HACKBÄLLCHEN I FOR 30 MEATBALLS
ZUTATEN:
600 g gemischtes Hackfleisch I 1 Zwiebel I 1 Knoblauchzehe I 75 g Paniermehl I 2 Eigelbe 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 das Eigelb und geben Sie dies 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. 5. Heizen Sie die Fritteuse auf 175°C vor. 6. Frittieren Sie die Hackbällchen für 8 Minuten
bei 175°C. Tipp: Je feiner Sie die Zwiebel schneiden, desto besser wird das Ergebnis. Wenn Sie die Hack-
bällchen etwas größer rollen, müssen Sie die Frittierzeit auch 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 the 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. 5. Preheat the fryer to 175°C. 6. Fry the meatballs at 175°C for 8 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.
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