| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
Swedish |
Swedish, Meats, Appetizers, Main dish |
50 |
Meatballs |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
tb |
Onion; finely chopped |
| 1 |
lg |
Potato; boiled, mashed (1 c) |
| 3 |
tb |
Bread crumbs; fine dry |
| 1 |
lb |
Ground beef; lean |
| 1/3 |
c |
Cream; heavy |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
tb |
Parsley; fine chopped (opt) |
| 2 |
tb |
Butter |
| 2 |
tb |
Vegetable |
|
|
Oil |
| 1 |
tb |
Flour |
| 3/4 |
c |
Cream; light or heavy |
INSTRUCTIONS
SAUCE
In a small frying pan, melt 1 tb. of butter over moderate heat. When the
foam subsides, add the onions and cook for about 5 minutes, until they are
soft and translucent but not brown.
In a large bowl, combine the onions, mashed potato, bread crumbs, meat
cream, salt, egg and optional parsley. Knead vigorously with both hands or
beat with a wooden spoon until all of the ingredients are well blended and
the mixture is smooth and fluffy. Shape into small balls about 1" in
diameter. Arrange the meatballs in one layer on a baking sheet or flt tray,
cover with plastic and chill for at least 1 hour before cooking.
Over high heat, melt 2 tb. butter and 2 tb. oil in a heavy skillet. When
the foam subsides, add the meatballs, 8 to 10 at a time. Reduce the heat to
moderate and fry the balls on all sides, shaking the pan almost constantly
to roll them around in the hot fat to help keep their shape. In 8 to 10
minutes the meatballs should be brown outside and show no trace of pink
inside when one is broken open with a knife. Add more butter and oil to the
skillet as needed and transfer each finished batch to a casserole or baking
dish and keep warm in a 200F. oven.
If the meatballs are to be served as a main course with noodles or
potatoes, you may want to make a sauce with the pan juices. Remove from the
heat, pour off all fat from the pan and stir in 1 tb. of flour. Quickly
stir in 3/4 cup cream (light or heavy) and boil over moderate heat for 2 or
3 minutes, stirring constantly, until it is thick and smooth. Pour over
meatballs and serve.
If the meatballs are to be served as an hors d'oeuvre or as part of a
smrgsbord, they should be cooked as above, but formed into smaller balls
and served without the sauce.
Serves 6 to 8 or about 50 meatballs.
Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia
(1968) Typos by Michele
Posted to MM-Recipes Digest V4 #6 by "John Weber" <hdbrer@ibm.net> on Feb
11, 99
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