| 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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”