Swedish Meatballs (split from San Francisco Bay area board)
I know you're looking for a restaurant, but humor me:
1 lb ground beef (or 1/2 beef 1/2 pork), 1/2 chopped onion, few slices bread chunks, salt, pepper, 1 Tbsp worcestershire sauce.
Mix. Ball. Bake at 425F until brown.
That's how the Swedes in Northern MN do it. Easy as pie. Or meatballs.
The Cook's Illustrated Jan 2009 issue has a terrific recipe. I made about 300 of them for
a reception and there was not a single one left. Nutmeg, allspice and black pepper and salt are the spices used. The surprise ingredient is baking powder! And they are fried, not baked, so get out that huge skillet! In addition, go ahead and make the sauce. It's great. They are truly the best hot appetizers I've made in years. Enjoy!
Meatball recipe that I use:
http://chowhound.chow.com/topics/282786 - but more notes in the other thread.
I lived in Southern Sweden for several years as a child, and, in tinkering with this recipe, realized that the all spice is key, and I started to add more to the mixture.
Here is a reflection from someone who has spent a fair amount of time in Sweden:
Yeah, meatballs are pretty easy (and fun) to make. In Sweden, they are usually not baked but pan fried. You have to shake the pan ever so often to roll around the meatballs so that they get fried evenly. The basic recipe would include an egg and would make sure that the bread crumbs are soaked in milk for 5 to 10 minutes. It wouldn't include Worcestershire sauce but, obviously, additional ingredients and spices could be added to improve on the basic recipe. The IKEA meatballs are mediocre and need a lot of sauce and lingonberry jam. Well-made meatballs made with good ingredients and the right combination of spices should be good enough to be served on their own as appetizers as well as with sauces and jam. The IKEA stuff is not quite in that league.