Olsson Swedish Meatballs

January 29, 2013

This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)

Basic recipe ratio 3:1 ground beef:pork.

  • ¾ LB ground beef (can use some veal)
  • ¼ LB ground pork
  • 1/3 C bread crumbs (or slice of old bread)
  • 1 C water or milk (or soda water)
  • 1 TB finely chopped onions, sautéed in 1 TB butter until golden
  • 1 ½ tsp salt
  • ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
  • 1 egg

Mix bread crumbs with water/milk, then mix all ingredients together.

Shape into SMALL balls,  dip into water to keep spoon from sticking.

Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: