| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swedish |
Meatballs, Beef, Ground beef, Appetizers |
1 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Evaporated milk, divided |
| 2/3 |
c |
Chopped onion |
| 1/4 |
c |
Fine dry bread crumbs |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt dash pepper |
| 1 |
lb |
Ground round |
| 2 |
ts |
Butter |
| 1 |
|
Beef bouillon cubes |
| 1 |
c |
Boiling water |
| 1/2 |
c |
Cold water |
| 2 |
tb |
Flour |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
"This recipe was given to me by a Swedish friend. It's obviously a
20th-century version of a 19th-century favorite, since back then they
didn't have bouillon cubes or evaporated milk! I think you'll agree that
these modern day "Kottbullar" are very tasty." - Emily Gould
Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and pepper.
Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown
meatballs in butter. Dissolve bouillon cubes in boiling water; pour over
meatballs and bring to a boil over medium heat. Cover; simmer for 15
minutes. Meanwhile, blend together cold water and flour. Remove meatballs
from skillet; skim fat from pan juices and reserve juices. Stir remaining
evaporated milk and flour/water mixture into pan juices in skillet; cook,
uncovered, over low heat, stirring until sauce thickens. Return meatballs
to skillet. Stir in lemon juice.
Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet From:
Debbie Carlson Date: 09-22-94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 24, 98
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