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.
Swedish Cucumber Salad
January 1, 2012
Traditionally served with salmon, meatballs, potatoes, either for special occasions like a Julbord, or in everyday smorgåsbords.
- 3 large English cucumbers (1 1/2 lbs)
- 1 TB salt
- 1/2 cup white vinegar (or rice vinegar)
- 2 TB sugar
- 1/8 tsp white pepper
- 2 TB chopped fresh dill
Directions:
Slice cucumbers using a 1 mm slicing disc on food processor or slicing blade of cheese slicer. Sprinkle salt over slices, press with plate to remove excess moisture (about 1 or 2 hrs). Drain off liquid, pat cucumbers dry. Mix vinegar, sugar, white pepper and pour over cucumbers, sprinkle with chopped dill (you may add more sugar if you want it sweeter). Refrigerate for 2 hours, pour off liquid and serve!
