4. Egg
You can’t make delicious Swedish meatballs without breaking a few eggs. Eggs are a crucial ingredient in any meatball mixture. Eggs help to bind the other ingredients to the meat in the recipe, without them, you’ll end up with a meatball mixture that has no consistency and falls apart quickly in the skillet when you try to fry them.
We recommend that you select free-range, farm-reared eggs for your meatball recipe. Free-range eggs are entirely different to commercially produced eggs in their appearance and taste. Free-range chickens roam pens where they eat a varied diet of grain and the occasional insect.
Commercially reared hens spend their lives packed together in large pens with very little room to move. The hens receive a grain diet boosted with hormones to help them reach maturity faster. As a result of their poor diets, the egg yolk is far paler and brighter yellow than free-range eggs, which have a dark-orange tint to the yolk.