NOW MAKE A BIG-MATCH MEATBALL

DELICACIES include surstromming (a dish of fermented Baltic herring that’s best avoided), cinnamon buns, oily fish, boiled potatoes, lingonberries and, of course, meatballs. Or not. For while everyone eats them with national pride and IKEA cafes shift two million meatballs a day, it was recently revealed Swedish meatballs are actually Turkish! On Twitter, a Swede said they are ‘based on a recipe King

Charles XII brought home from Turkey in the early 18th century’. But whatever. Here is a recipe for making them at home yourself. Serves 4. Preparation time: 5 min. Cooking time: 15 min.

Ingredients:

1 onion, finely chopped.

450g minced pork (or lamb)

1 egg yolk

3 sprigs dill, finely chopped

1 tbsp vegetable oil

3-4 tbsp soured cream Potato or tagliatelle, to serve

Method:

1. Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of a golf ball. 2. Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon on top. Serve with mashed potato or tagliatelle.