Pork meatballs
- From
- Dagný
Ingredients
- 1 kg minced pork2¼ lb minced pork
- breadcrumbs
- 1 egg (a circled 3 is written beside the egg)
- 3 tsp paprika (3 tsp is Heiðar's guess from a circled '3' on the page.)
- 2 tbsp pork seasoning (Pottagaldrar brand (an Icelandic spice blend maker); the author corrected 'tsp' to 'tbsp')
- Aromat (Knorr all-purpose savoury seasoning)
- tarragon (written over a struck-out 'Season' (Season-All seasoned salt))
- garlic powder
- plenty of onions, sliced
Method
- Mix the mince with the egg, breadcrumbs and seasonings and knead well.
- Shape into balls about the size of a golf ball.
- Fry the meatballs over a medium heat with plenty of onions until browned and cooked through, about 12–15 minutes.
Notes
- Serve with coleslaw, potatoes and jam (e.g. rhubarb or redcurrant).
As she wrote it
Svínakjötsbollur
Dagný
1kg. svínahakk - + Raspur 1egg 3 + papr. duft
2 tsk. msk, with arrow pointing to 'tsk.' Svínakj. krydd → Pottagaldrar
Aromat + Season Estragon all + hvítl duft
Steikja vel af lauk með.