Swedish Meat Balls

Ingredients

• 1/2 lb. ground round steak
• 1/2 lb. ground pork
• 1 egg
• 1 cup milk
• 4 rolled crackers
• salt to taste, dash of pepper, all-spice and sage
• 1/2 small onion

Method

1. 1

   Add a little flour to mixture and roll meat into small balls, the size of a golf ball.

2. 2

   Fry in about 1/2 inch of lard or shortening.

3. 3

   Turn often and try to keep balls round.

4. 4

   In the fat left in the pan, make regular brown gravy; add a little kitchen bouquet.

5. 5

   Pour this gravy over meat balls.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 6. The excerpt below is the record exactly as published.

}/2 lb. ground pork green olives 2 cups Post Toasties or Corn Flakes Mix ingredients and season with sage, salt, and pepper to taste. Slice olives, add to mixture, saving a few to garnish top. Bake one (1) hour in moderate oven. — Mrs. Donald Creelman. —16— Thursday Club Delicacies Meats Pork Loaf 2>l/2 lbs. of lean pork 2 cups of milk V2 lb. of round steak \y2 cups bread crumbs 3 eggs 1 tsp. of poultry seasoning. Mix all together and shape with hands into a loaf and bake 2 hours. A beef loaf can be made by using 3J/2 lbs. of round steak and V2 lb. of pork, if preferred. — Mrs. William Phillips. Jellied Veal Loaf 2 lbs. shoulder of veal 3 hard boiled eggs 1 chopped pimiento J/> lemon rind, chopped 6 chopped pickles fine Boil veal with onion and salt until tender, dice. Add enough water to veal broth to make 1 quart, add salt, pepper, juice of y2 lemon, 1 pkg. gelatine, soaked in ^4 cup c°ld wat- er, add to boiling broth and pour over veal in loaf pan. Set over night. Remove from mould and slice. — Mrs. Jack Foerster. Swedish Meat Balls 1/-2 lbs. ground round 4 rolled crackers steak 1 cup milk, salt to y2 lb. ground pork taste, dash of pepper, all- 1 egg spice and sage }/2 small onion

Cook this with the app: pantry check, scaling, and the assistant.