does anyone have a recipes for egg free swedish meatballs?

Answer 1

500 g (18 oz) ground (minced) beef/pork mixture (I prefer 75% beef, 25% pork)
2½ dl (1¼ cup) milk
1½ dl (¾ cup) white breadcrumbs
1 egg OR one mashed potato OR 1 teaspoon potato flour (or cornstarch)
1 onion
1-3 cloves of garlic (can be omitted)
salt, white pepper
ground allspice (can be omitted)

Preparation
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat with the onion, egg or mashed potato or potato flour or cornstarch, milk/breadcrumb mixture, garlic and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons, or roll them in your hands (rinse your palms in water now and then while working). Place the meatballs on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. The pan must not be too hot, or the meatballs will burn before they are cooked through. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries. But my favourite is to mash them quickly with a fork and eat them hot on buttered Swedish "knäckebröd" - crisp rye bread - with a fresh tomato salad.

Answer 2

milk & crumbs are not binders. I was out of eggs one time & was making hamburgers. I added a lil bit of cornstarch to the bread & milk. worked great

Answer 3

you can bind them with milk and breadcrumbs