| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swedish | Appetizers, Hamburger, Swedish, Beef, Meats | 8 | Servings |
INGREDIENTS
| 1/2 | c | Unseasoned bread crumbs |
| 1/2 | c | Half and half cream |
| 4 | tb | Unsalted butter |
| 1/4 | c | Minced white onions |
| 1/3 | lb | Ground beef |
| 1/3 | lb | Ground veal |
| 1/3 | lb | Ground pork |
| 1 | lg | Egg |
| 1/8 | ts | Freshly grated nutmeg |
| 1/2 | ts | Salt (or to taste) |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
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 2/3-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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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