Fancy twice cooked Swedish meatballs

300g ground beef
100g ground pork
2 cold boiled potatoes, mashed, no large bits.
  (or 4 tablespoons breadcrumbs.  Many Swedes swear by the second, but I side with the
   potato clan.)
1 egg
1 small yellow onion, puréed, and warmed until soft in a microwave oven
1.5 teaspoons salt
2-3 dl milk (more if you use the breadcrumbs)
3-5 ml ground black pepper
5 ml ground 'kryddpeppar'  (allspice in English) (piment de la Jamaïque in French)

Mix all the ingredients.  Add the potatoes or breadcrumbs last.

Make small round balls and boil them in a big pot of boiling water.  How many you can
make at a time depends on your pot.  6 for our pot.  If you add too many the water cools
too much.  The meatball will float to the surface in a few minutes.  Take it out, put it
on a tray to drain, and add the next six.

You can fry these immediately in butter, or freeze them for frying in butter and eating
later.  They last quite a while in the freezer -- months not weeks.