Traditional Swedish Midsummer lunch

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Swedish meatballs, pickled herring, sour cream with chives, egg half with mayo and dill, new potatoes with butter, (Potatoes, not in  the LCHF diet, but as a swede there is no way to not eat them at midsummer eve, I had some strawberry cake to!)

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I start with the herring at least 24 hours ahead, 2 days is perfect.

This is the recipe my father-in-law gave us, we eat it for christmas too!

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Boil :
300 ml vinegar
200 ml sugar
1/2 tsp white pepper

2 tsp black pepper

1bay leaf

5 cloves

Cool

Rinse the herring in cold water and cut in nice pieces.

Peel and slice 1 onion in each color.

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Layer herring and onions in a jar and pour the brine with all the spices over.

Keep in the fridge.

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This is the herring I buy.

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Swedish meatballs.

Ideal  these are already done and saved  in the freezer weeks before all holidays!

(We actually never eat those in tomato sauce, busy week nights we serve our kids meatballs with pasta and ketchup!)

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In a blender mix:

2 eggs

1 onion

1 Tbsp salt

1/2 tsp ground black pepper

add:

1 cup of heavy cream

In a big bowl work together:

1 lb ground pork (20 % fat if you can find that)

1 lb ground beef (at least 10 % fat)

Pour the onion/cream mixture over and work it all together.

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(Traditionally they are fried in butter on the stove….very time consuming if you make a lot)

I bake in the oven 500 F / 275 C :

Grease a pan or cookie sheet with butter.

Rinse your hands in cold water and start rolling!

You need to rinse after 5-10 balls again. Put them close together as they shrink.

Bake 9 minutes on the lowest rack in the oven.

Take out and turn every single one!

Bake 5 min on the middle rack or  higher.

Take out and shake them around.

Bake 5 more minutes.

Take out and shake again.

Depending on size you might have to repeat again.

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