Soak three pieces of bread in milk and remember to tear off the edges of the bread.

Crush 1 onion with a cooking machine or chop it with a knife.

Pour 400 grams of pork stuffing and 400 grams of beef stuffing into a large basin.

Put chopped onions and 2 eggs in a meat bowl.

Add 2g white pepper and 1g black pepper.

Add10g salt, which is about 2 teaspoons in the figure.

Add 10g liquor. The spoon used for drinking soup in the picture is about 1 spoon.

Put the bread slices full of milk in, and remember to tear off the edges. I didn't tear it. I feel terrible. Putting bread slices and milk together feels similar to the effect of adding water and starch to our meat stuffing. One is to make the meat stuffing taste less dry, and the other is to make the meat stuffing agglomerate more easily through the role of bread.

Chop up the gouda cheese or use cheddar cheese. Cheese will melt when heated, and meatballs will taste richer. So try to add it, or it won't be Swedish meatballs. When you buy cheese, you should pay attention to its English name, because Chinese names are usually different for translation reasons.

Chopped cheese is put in the meat stuffing.

If there is fresh coriander, use 1 fresh coriander. If there is no dried coriander, you can use it. If it is dry, add 2 tablespoons, about 20 grams.

After adding all seasonings, stir the meat evenly with your hands or chopsticks. You can wear disposable plastic gloves if you use your hands. Remember to stir in one direction when stirring, so that the meat can be firm and will not come apart in the subsequent treatment. After stirring, it can be made into balls, each ball is about the size of table tennis. Prepare a big plate, spread a layer of flour under the plate, and then put the balls on it.

Heat the pan, turn down the heat, and add butter to melt. Be sure to use a small fire, or the butter will burn and affect the taste.

Roll the meatballs on a plate covered with flour, coat them with a thin layer of flour, and then serve.

Keep the fire low and fry the meatballs slowly. After the meatballs are basically formed, carefully turn over and continue frying.

Continue to fry on low heat 10 minutes or so, and the meatballs will be cooked. When frying, keep turning the meatballs and try to fry each side thoroughly. If the fried meatballs can't be eaten at one time, they can be frozen in the refrigerator and heated in the microwave oven or oven next time.

Boil potatoes, peel them and mash them. Add custard (the more mashed potatoes, the more fragrant), salt and black pepper to taste according to your own taste, and you can eat it with meatballs. Authentic meatballs should be served with sour and sweet cranberry sauce, which is sold in IKEA food supermarket. I also tried to mix it with ketchup and barbecue sauce. Personally, I prefer the taste of barbecue sauce. I also put some blueberry sauce on the mashed potatoes. It is delicious. You must try.