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Lord of the Rocks: Event closed!



Hidden : Friday, 24 March 2006
1 out of 5
1 out of 5

Size: Size:   not chosen (not chosen)

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Geocache Description:



It was a blast!
Foi o máximo !

If you didn't go you missed a good one!

Se não foste, perdeste um bom evento!

The use of "meatball" for "any combination of raw or cooked meat shaped into balls" dates back to at least to 1838 (the Oxford English Dictionary's oldest citation). An 1877 recipe used mutton and veal necks, but variously seasoned meatballs had been known by other names in other cultures. There were spicy Greek keftedes containing minced veal, onions, herbs, and breadcrumbs; olde English pome-dorries (dating back to at least A.D. 1381) made of beef and egg yolks or pork liver and flour; and the much loved Italian and Swedish meatballs. The latter are known from historical records that date back as far as 1754 in Sweden.

Swedish meatballs are probably one of the best-known Swedish cooking specialties, definitely a necessity on the smörgåsbord.  Norway, Denmark and Finland have their own versions, too. Every Scandinavian cookbook has at least one recipe, usually several. The varieties are staggering to think about!  Why so many? How should you pick one?

Remember that meatballs were probably a way to use up leftovers, and then the mystery of all the different recipes clears up.  The cook used the meat that was on hand, a filler that was available, and ingredients for the sauce based on not only regional or family preference, but what was handy.

Some recipes call for half beef, half pork. Other recipes have half veal, half pork.   Some have one-third each of pork, beef and veal.  If you have dietary or political objections to any of the meats, substitute others. 

So if you want to try your hand at some, use this recipe:


  • 1.5 kg pounds lean ground beef
  • 0.25 kg pound Jimmy Dean sausage (or favourite ground sausage)
  • 1 egg
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dry mustard
  • 1 tablespoon soy sauce
  • 1 clove minced garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper


Mix all ingredients together for the meat mixture. do not over mix! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks.


….you could simply join THE LUNCHTIME GANG @ 12h30 for some Swedish meatballs at the above coordinates. The choice is yours.


Gostas de almôndegas? Não queres as chatices associadas à preparação e ao cozinhar das mesmas? Não queres ouvir a Maria a berrar que lhe sujaste a cozinha toda, a loiça e os tachos? Então vem ter com o Gang da Hora de Almoço às 12H30 e disfruta de umas belas almôndegas.

Would you like to know more about Geocaching in Portugal?
Join the discussion group and visit Geocaching@PT and GeoPorStats
See a MAP of the location of other caches in Portugal

Additional Hints (Decrypt)

Jnag gb xabj jurer gur pnpur vf? Sbyybj lbhe abfr!
Dhrerf fnore baqr rfgá n pnpur? Frthr b grh anevm!

Decryption Key


(letter above equals below, and vice versa)

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