Gunnar and Birgitta Wallin’s kottbullar was declared the city’s best of the Swedish delicacy with a recipe that relied on excellence of form rather than fancy extras. Here’s how they do it (with all those European hectogram and deciliter measurements converted to ease the culinary experience.)You will need:* A little less than a pound of beef ground together with just under a quarter pound of pork* 2 to 3 boiled and cooled potatoes* 1to 2 egg yolks* A little less than 1/2 cup bread crumbs* About 1 cup water (the Wallin’s use Perrier, and they didn’t have the only recipe that preferred carbonated water to the stuff from the tap, not sure why it’s better, but they take those meatballs seriously so I’m inclined to go with it.)* 2/3 cup cream* 1 1/2 to 2 teaspoons salt* A dash of white pepper or paprika* A pinch of all spice (dashes are bigger than pinches, both less than a quarter teaspoon)* 1 to 1 1/2 tablespoons shredded yellow onion or 2 tablespoons chopped butter-cooked yellow or red onionHere’s how you do it:Place the bread crumbs in a bowl, add the water and set it aside. In another bowl, mash the potatoes and mix with the ground beef and pork mix. Add the egg yolks and some of the salt and spices. Work the mix while adding the bread and water a little at a time. Pour cream until you get the right consistency–something with meatball potential–and season with the onion and additional spice as needed. Roll into balls and fry. In the words of the Wallins: “Voila! You have just created the tastiest meatball in the civilized world.”