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How do I prevent Swedish meatballs from falling apart? I don't really have a fixed recipe. I use minced meat, bread crumbs, grated onion, eggs, cream and spices. I also did allow the bread crumbs to swell in the cream for a couple of minutes before adding the rest of the ingredients. But my meatballs keep falling apart when I fry them. What is the secret here?

Got request for proportions in comments, but since I never measure anything I can only give a rough estimate.

This time, I think it was 1kg of minced meat, 3dl cream, a half grated onion, 2dl bread crumbs and one egg.

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How do I prevent Swedish meatballs from falling apart?

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