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mix
panade first, then everything, rolled SMALL
bread soaked in 1/4 cup milk and mashed to paste, then beef + pork + grated onion + egg + allspice + nutmeg + 1 tsp salt folded in gently and rolled into inch-wide balls — the panade is the tenderness insurance a small meatball needs, and the warm-spice pair is what makes these Swedish instead of merely small