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Koettbullar (Swedish Meatballs)

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      Title: KOETTBULLAR (SWEDISH MEATBALLS)
 Categories: Appetizers, Hamburger, Swedish, Beef, Meats
      Yield: 8 Servings
 
    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
 
  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
 
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