1/3# sausage
2 slices dried bread, crumbled
1 egg
1/2 onion chopped fine
1/4 c canned milk
2 t salt (Emily thinks this is too salty; maybe go 1 to 1.5)
1/2 t sage
1 t pepper
parsley
Mix all ingredients together, shape into meatballs (1/8 c size) and fry in butter on low heat.
Since I am not a fan of a lot of fat (Dolly), I bake the meatballs in the oven in a 9x13 pan at 425 degrees for 15 minutes. If I remember correctly, I turn the meatballs over half way through the baking. Watch them carefully so they don't burn.
Prior to serving, heat them in a pan with some beef broth on the bottom.
2 comments:
My friend Tiffany lives in Saudi Arabia and used to live in Sweden. She was looking for a Swedish meatball recipe and I sent her this one.
There was only one problem, though. She said she's never seen a Swedish meatball recipe with sage & parsley.
So I called mom to see if we could figure it out. Beda Eleanora Gustaffson/Gustavson came from southern Sweden when she was 17 in 1906. I figure she would have known how to cook at that age back then. My first guesses would be that the sage/parsley was either a regional thing, or an addition that she made and passed down, or meatballs have evolved over the last 100 years.
Mom looked up a recipe of a neighbor lady from Sweden in the 1980s who had Saltines in hers & she said hers were "real."
Then she looked in a Swedish cookbook she has and it had some similarities/variations, too.
But basically they all had either Saltines/Breadcrumbs, light cream/milk/canned milk, veal/sausage/ground beef, egg/s, salt, pepper, onion.
So, I'd conclude that the sage & parsley was a bit of an anomaly, and that GGrandma J, probably just added them because she liked them.
Her additions are probably a reason why everyone said she was such a good cook!
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