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

>
> as I said before it happens all the time with products.
>
> look at Twinkies...they want to know why they aren't popular and the
> business is failed...well the simple answer is they messed them up..they
> are gross..they aren't Twinkies anymore and haven't been for years.
>
> the yummy sponge cake made yellow from egg yolks is now a weird wet
> substance that’s colored with chemicals and the cream which was once
> real cream is now Crisco and high fructose corn syrup.
>
> its gross..everyone says its gross..but its cheaper for them to make it
> fake and probably far longer shelf life .
>
> my last Twinkie about ten years ago was gross then and I hear its worse
> now...yuk

i tried a Twinkie in 1974........ (note: i didn't say i ATE it)
>
> the meatballs were bland and weird textured and clearly changed from the
> "get ya hooked" version
>
> KROM

yup, sigh

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.)

In article >,
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.)

I was shocked the last time I bought a bag of Ikea meatballs to see just
how much grain filler they had, making that the *last* time I will buy
Ikea meatballs.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

On 1/14/2012 12:51 PM, Alice Faber wrote:
>>> 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.)
> I was shocked the last time I bought a bag of Ikea meatballs to see just
> how much grain filler they had, making that the*last* time I will buy
> Ikea meatballs.

oh great

well, this is a 'treat' that the non-diabetics like to have..... i don't
like soy and the grain explains why i can eat 4 meatballs LOL

now, to figure out what is Norwegian style meatballs

kate

Tiger Lily wrote:


> now, to figure out what is Norwegian style meatballs

Bigger and flatter, a bit smaller than burger patties. Mix ground beef with
salt to bind the fat, add potato flour or corn starch as binder, then mix
well with milk to a loose mix - form patties with wet hands and brown in
butter, then simmer in a sauce made from brown roux.
Spices - maybe a pinch of pepper, some nutmeg and ginger powder.
My mom used to mix in a raw egg as binder.

It used to be a joke that husbands complained that they missed "mom's
kjøttkaker" ... my children talk about dad's kjøttkaker :-)


> kate

Bjørn Steensrud wrote:

> Tiger Lily wrote:
>
>
>> now, to figure out what is Norwegian style meatballs
>
> Bigger and flatter, a bit smaller than burger patties. Mix ground beef
> with salt to bind the fat, add potato flour or corn starch as binder, then
> mix well with milk to a loose mix - form patties with wet hands and brown
> in butter, then simmer in a sauce made from brown roux.
> Spices - maybe a pinch of pepper, some nutmeg and ginger powder.
> My mom used to mix in a raw egg as binder.
>
> It used to be a joke that husbands complained that they missed "mom's
> kjøttkaker" ... my children talk about dad's kjøttkaker :-)
>

The word I was looking for is "gravy" ... furrfu.

>> kate

On 1/15/2012 2:14 PM, Bjørn Steensrud wrote:
> The word I was looking for is "gravy" ... furrfu.


brown roux worked

kate

On 1/15/2012 12:23 PM, Bjørn Steensrud wrote:
> Tiger Lily wrote:
>
>
>> now, to figure out what is Norwegian style meatballs
>
> Bigger and flatter, a bit smaller than burger patties. Mix ground beef with
> salt to bind the fat, add potato flour or corn starch as binder, then mix
> well with milk to a loose mix - form patties with wet hands and brown in
> butter, then simmer in a sauce made from brown roux.
> Spices - maybe a pinch of pepper, some nutmeg and ginger powder.
> My mom used to mix in a raw egg as binder.
>
> It used to be a joke that husbands complained that they missed "mom's
> kjøttkaker" ... my children talk about dad's kjøttkaker :-)

ohhhhhhh

would a touch of onion and diced apple work with that? (and garlic?)

that sounds delish Bjorn!

and yes, i've had the Norwegian style meatballs, now i know what they
were called! (we were called to 'dinner!')

kate

Tiger Lily wrote:

> On 1/15/2012 12:23 PM, Bjørn Steensrud wrote:
>> Tiger Lily wrote:
>>
>>
>>> now, to figure out what is Norwegian style meatballs
>>
>> Bigger and flatter, a bit smaller than burger patties. Mix ground beef
>> with salt to bind the fat, add potato flour or corn starch as binder,
>> then mix well with milk to a loose mix - form patties with wet hands and
>> brown in butter, then simmer in a sauce made from brown roux.
>> Spices - maybe a pinch of pepper, some nutmeg and ginger powder.
>> My mom used to mix in a raw egg as binder.
>>
>> It used to be a joke that husbands complained that they missed "mom's
>> kjøttkaker" ... my children talk about dad's kjøttkaker :-)
>
> ohhhhhhh
>
> would a touch of onion and diced apple work with that? (and garlic?)

Yes to all! If you like garlic, that is - I do and will try it next time!

Binder - I use 2 tbsp potato flour per pound of ground meat. I haven't
worked out the starch content of the final product, but I hope it's bg
friendly :-)

> that sounds delish Bjorn!
>
> and yes, i've had the Norwegian style meatballs, now i know what they
> were called! (we were called to 'dinner!')
>
> kate

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?

Evelyn

"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.

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

"Evelyn" > wrote in message
...
> 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.

I never made them. I could get some really good meatballs at the military
commissary that were either Italian or Swedish seasoned. No good to me now
because of the egg and wheat in them. But I served them to countless people
and they thought I made them from scratch. They were that good.

"Evelyn" > wrote in message
...
> 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.
>


Yes it is, so per serve it probably would be ok for some. I think from
what I am seeing, that the main part of "Swedish" meatballs is the
creamy sauce on top so one could make meatlballs a la lower carb with
their favourite recipe. Norwegian ones seem to have 3 meats (beef, veal
and pork) plus brown gravy.
>

Ozgirl wrote:
> "Evelyn" > wrote in message
> ...
>> 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.
>>
>
>
> Yes it is, so per serve it probably would be ok for some. I think from
> what I am seeing, that the main part of "Swedish" meatballs is the
> creamy sauce on top so one could make meatlballs a la lower carb with
> their favourite recipe. Norwegian ones seem to have 3 meats (beef,
> veal and pork) plus brown gravy.

But the Swedish ones are super tender and for that I think you need the
bread.

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.

Bj?rn Steensrud > wrote:
: 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, Bj?rn 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.

And then there is Lutefisk(sp?):-)

Wendy

Bj?rn 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.)

OK, I'll bite. What is the difference?

Wendy