Koettbullar (Swedish Meatballs)
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Koettbullar (Swedish Meatballs)
  Swedish    Meatballs    Appetizers    Beef  
Last updated 6/12/2012 12:46:19 AM. Recipe ID 6541. Report a problem with this recipe.
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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 




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Recipe ID 6541 (Apr 03, 2005)

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