Olsson Recipes

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.