Evelyn wrote:

> On Sat, 14 Jan 2012 16:58:59 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Evelyn" > wrote in message
>>news
>>> On Sat, 14 Jan 2012 20:24:35 +0100, Bjørn Steensrud
>>> > wrote:
>>>
>>>>Tiger Lily wrote:
>>>>
>>>>> On 1/12/2012 12:40 PM, KROM wrote:
>>>>>> I have eaten the same meatballs many times they were a new product
>>>>>> and as usual were made with real ingredient etc to hook you and now
>>>>>> have gone cheap using fillers and delivering a barely meat ..meatball
>>>>>> with the same label..and I am sure if called on it would be forced to
>>>>>> change the label.
>>>>>
>>>>> tip: Ikea
>>>>
>>>>Aha - there's a warning out in the EU: IKEA has started to use soy in
>>>>their
>>>>meatballs without labelling them "contains soy protein". An unlucky soy
>>>>allergic person discovered it. (our local supplier says they don't, but
>>>>we make ours from scratch anyway - Norwegian style, not Swedish style.)
>>>
>>>
>>> How do Norwegian meatballs differ from Swedish?
>>
>>I just looked up some recipes.
>>
>>Norwegian:
>>
>>http://www.sofn.com/norwegian_cultur...Meatballs.html
>>
>> 5 pounds ground meat ( beef, veal, pork; ground three times)
>> 2 medium onions, finely ground (save juice)
>> 1/2 tsp. nutmeg
>> 1/2 tsp. allspice
>> 1 T. salt
>> 1/2 tsp. pepper
>> 2 eggs, beaten
>> 1/2 cup half & half
>> 1/2 cup cracker meal or matzo meal
>> 4-5 beef bouillon cubes or 4-5 tsp. instant beef bouillon
>> 2 tsp. Kitchen Bouquet Flour
>>
>>
>>
>>Swedish:
>>
>>http://southernfood.about.com/od/swe...r/bl30129q.htm
>>
>> a.. 1 1/2 cups soft bread crumbs, about 3 slices bread
>> b.. 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
>> c.. 1 1/2 teaspoons salt
>> d.. 1/4 teaspoon pepper
>> e.. 1/4 teaspoon nutmeg
>> f.. 3/4 cup milk
>> g.. 2 pounds ground beef
>> h.. 2 tablespoons butter or margarine
>> i.. 2 tablespoons vegetable oil
>> j.. 2 tablespoons flour
>> k.. 1 can (10 1/2 ounces) condensed beef broth
>> l.. 1 cup half-and-half or light cream
>>Looks like the Swedish have a lot mroe filler.
>>
>
>
> The Norwegian ones seem like the ones I make but I call them Swedish!
> Of course that is a very large recipe, too.
>
> Evelyn

That's a huge recipe - I normally use 1/2 kg of ground meat, skip the
onions, might use the bouillon to make the roux sauce.

Oh - and serve with a stew made from dried (and soaked) green peas.