Friday, June 18, 2010

Koettbullar (Swedish Meatballs)

Koettbullar (Swedish Meatballs)

Koettbullar (Swedish Meatballs)

Koettbullar (Swedish Meatballs)


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 moderateheat. 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 thebread-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

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