Mix all ingredients thoroughly. Form tiny balls of the meat and saute them in 2 tablespoons butter over medium high heat in a heavy skillet.

Shake skillet often to brown the meatballs evenly and allow them to retain round shape.

When meatballs are completely browned, they will be done.

Remove cooked meatballs to an ovenproof casserole and keep warm in a 200°F. oven. Add a little water to pan drippings and pour over meatballs to keep them from drying out.

This is my mother's generations-old, authentic Swedish recipe -- with measurements as close as can come to the "feel" of the old, unmeasured proportions. The secret lies in the twice-grinding and the tiny size of the meatballs, allowing them to saute quickly.

Be prepared to double the recipe the second time you make them -- they're that good! Labor-intensive to a degree, but well worth it.