| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swedish |
Appetizers, Beef, Hamburger, Meats, Swedish |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unseasoned bread crumbs |
| 1/2 |
c |
Half and half cream |
| 4 |
T |
Unsalted butter |
| 1/4 |
c |
Minced white onions |
| 1/3 |
lb |
Ground beef |
| 1/3 |
lb |
Ground veal |
| 1/3 |
lb |
Ground pork |
| 1 |
|
Egg |
| 1/8 |
t |
Freshly grated nutmeg |
| 1/2 |
t |
Salt, or to taste |
| 1/4 |
t |
Freshly ground black pepper |
INSTRUCTIONS
Soak the bread crumbs in the half and half for 5 minutes in a large
mixing bowl. 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. Add the beef,
veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb
mixture. Gently combine the ingredients with your hands. Cover the
bowl and refrigerate the mixture for a couple of hours. 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. 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. 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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