Koettbullar (swedish meatballs)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unseasoned bread crumbs |
| ½ | cup | Half and half cream |
| 4 | tablespoons | Unsalted butter |
| ¼ | cup | Minced white onions |
| ⅓ | pounds | Ground beef |
| ⅓ | pounds | Ground veal |
| ⅓ | pounds | Ground pork |
| 1 | large | Egg |
| ⅛ | teaspoon | Freshly grated nutmeg |
| ½ | teaspoon | Salt (or to taste) |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
1. Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl.
2. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly.
3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands.
4. Cover the bowl and refrigerate the mixture for a couple of hours.
5. Shape the meat mixture with your hands into uniform ⅔-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes.
6. Melt the remaining butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook gthe meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently.
7. Transfer the 'koettbullar' to a warm platter and serve immediately.
Serves 8.
From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92