All lovers of garlic prepare to drool. This is a delightful dish from the kitchens of  kitty and contains as stated a considerable quantity of garlic but the taste is sure to knock your socks off in pleasure.

Leftovers from last night :3 I think I used at least 15 garlic cloves in the dinner last night, the meat is Vitlöksbiffar... a swedish thing I've learned how to make rather well. basically a squished meatball made with a shit ton of garlic in it. And the white sauce has garlic in it, so basically half and half, the potatoes were from a bag XD but they are super tasty and taste of garlic. muahahha. any trace of sickness left in my body shall die! And if anyone inquires I could be encouraged to put the actual recipe up.

Recipe Edit!
500 grams meat / google says 1.1 lbs... I'd go with about a pound.
6-7 cloves garlic ....Finely minced, chopped, whatever. I use the small holed side of a cheese grater to make it fast and easy...
1 large or 2 small onions...again, finely chopped (food processor for the win here, tho.... I ended up squeezing onion juice out of the end chopped onions.....that was instant eye suicide... worth it tho)
just under a dL of breadcrumbs.. I'd go with 1/3 cup.
half a teaspoon of chili powder and that or less of cayenne.
I threw in some salt and pepper and well anything you think of that would go well, I used maybe a tablespoon of salt, not sure here...
Mix all together, and let sit in the fridge for a couple hours...then divide up into roughly 12 (or whatever size you want) and make into small patties and cook on the stove.

As for the sauce, its just a white sauce with garlic, so
another 6-7 or more garlic cloves. ... same as before, I grated mine.... prepare how you want, I do suggest as small of pieces as you can manage, why as mentioned before, I grate it for ease and its fast XD
2 tablespoons butter and the same of flour
1 dl cream..... for ease I'm gonna round up and say half a cup. (its .4 cups lol)
3 dl milk... equeals 1.2 cups...so just use a cup of milk.

The milk quantities can be adjusted, I add half a cup more milk than the recipe suggests cuz the sauce is otehrwise too thick for my tastes. so your milage may vary, anyways, to make, ...
Heat some butter or oil in a sauce pan, just enough to keep the garlic from sticking and toss it in, cooking it just a bit. (be careful not to breath from the pan, the fumes are strong untill you add the milk)
after the garlic has barely cooked, add the butter and let it melt, then add the flour and cook the roux a bit untill its a even mixture, add the milk all at once and mix / stir untill the mixture thickens. there sauce done, I use http://www.ikea.com/us/en/catalog/p.....ducts/30167913 one of these when I make the sauce, so I dont get lumps with my way... the sauce is strongest right after its made, then the garlic flavor evens out if you let it sit a couple mins, just so you know. ... the sauce is amazingly good on pasta too.

I dun have a recipe for the potatos cuz lol, as mentioned, from a bag into oven and bake for a bit XD

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