On Mon, 4 Jul 2011 17:06:44 +0100, "Ophelia" >
wrote:

>
>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
>> wrote:
>>
>>>In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "Jim Elbrecht" > wrote in message
>>>> ...
>>>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>>>> > > wrote:
>>>> >
>>>> >>Company's coming and I already had the kitchen clean. Didn't want
>>>> >>grease
>>>> >>spattering. I looked around a little with the recipe books and found
>>>> >>in
>>>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>>>> >>mess.
>>>> >> Discoveries: The neat little scooper tool that was meant for
>>>> >> cookie
>>>> >>dough worked great. I don't think the ingredients mattered but the
>>>> >>trick
>>>> >>was:
>>>> >> 'place in greased pan and bake at 375° for 30 minutes
>>>> >> *covered*'
>>>> >> I had not wanted a greasy mess to clean up and covered in the oven
>>>> >>worked great. The jelly roll pan was a good choice and next time I'll
>>>> >>line
>>>> >>it with foil and not even have that pan to wash. Polly
>>>> >
>>>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>>>> > couple years ago. [that one was little 'Swedish meatballs- 15
>>>> > minutes @350, uncovered.] No more broken meatballs. [I like
>>>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>>>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>>>> > sometimes for gravy later.
>>>>
>>>> I am quite a newby wrt meat balls and that is how I have been making
>>>> them.
>>>> Actually I learned about them here and am improving as I go along
>>>> What do
>>>> people use for binders?
>>>
>>>I use egg.
>>
>> And seeded rye bread crumbs.
>
>Thank you. I make my own bread and any ends I turn into breadcrumbs. I
>have been using some of those and they seem to be ok.

Svedes like caraway.