It has been a while... let's get raiding:
The best part about going to IKEA has always been to grab some köttbullar after your long shopping trip, right? No? Okay, maybe that's just me.
Thing is, my apartment is currently well-furnished as far as I'm concerned, so I don't plan to do any trips to IKEA soon. I do intend to do some redecorating at home soon, though, so maybe something will come up.
But why wait until we have to buy a new shelf? Let's make some köttbullar ourselves at home. 
I made those yesterday.
Today's Dish: Köttbullar
Cuisine: Swedish
Recipe: https://www.carolinescooking.com/swedish-meatballs-kottbullar/
We start with about 15-20 grams of breadcrumbs (I used panko) and 60 ml of cream, letting the crumbs soak in it.
Meanwhile, we fry some chopped onions. The original recipe called for about 8 tablespoons, I believe, I just cut up a small onion. We are only supposed to soften the onions a little, though, they are not supposed to brown. We will set them aside when they are done.
We now get about 450 grams of mixed ground meat (beef and pork), and combine it with the soaked breadcrumbs, the onions, an egg, a teaspoon of salt, half a teaspoon of pepper, and about a quarter teaspoon of allspice.
The recipe recommends getting spoonfuls of the meat mixture ready, and then rolling the meatballs all at once when you're done, keeping a small bowl of water ready to wash your hands a little in order to keep the meatballs from sticking. Come on... were making meatballs here, not sushi! I just rolled them all up real quick, grabbing whatever amount felt right with my bare hands.
I think they turned out a little bigger than köttbullar are supposed to be. I guess I will just have to deal with the fact that I have the bigger balls in the end.
It's time to cook the meatballs in a pan, and the recipe recommends cooking them in batches to avoid overcrowding the pan. Whatever, I went for German efficiency once again - toss them all in, my pan is big enough.
One mistake I made, though, was that I didn't add any more grease to it. I was using the same pan I used to fry those onions before, which had some traces of butter left, and I hoped that with the additional fat from the meat, it would be enough. I was mistaken, and as a result, some of the meatballs were sticking a bit to the pan and fell apart when I tried to flip them.
Anyway, we will add a tablespoon of flour once the meatballs are done, and start preparing the sauce. I think the recipe wants us to remove the meatballs first, I didn't bother. Let's add about 240 ml of beef stock and mix in about half a tablespoon of soy sauce.
We can then add 60 ml cream too.
All right, not the best shape, but the köttbullar are ready. I served them with some mashed potatoes here - and almost got mashed meatballs too.
Ah well, some of them held together all right. Taste was good. Normally, they are served with lingonberries - also at IKEA - but it's not for me.
The sauce was pretty good, and honestly, that's what this was mostly about for me. Maybe I will make the sauce again for a "lazy squirrel" version with store-bought meatballs.
Pretty good overall, but if you are making those at home, you might want to follow the original recipe instead of my write-up here. 
But that's why I always include the link.
At least that won't change our shirt color or make symbols appear.
Also slightly to the left. I almost hit a picnic table with it. Other attempts were way too flat, others a little too high - but at least they went forwards.
