Sm† K”ttbullar (Small Swedish Meatballs)
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Sm† K”ttbullar (Small Swedish Meatballs)
  Swedish    Meatballs    Appetizers  
Last updated 6/12/2012 1:23:24 AM. Recipe ID 56472. Report a problem with this recipe.
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      Title: Sm† k”ttbullar (small swedish meatballs)
 Categories: Swedish, Meats, Appetizers, Main dish
      Yield: 50 Meatballs
      1 tb Butter
      4 tb Onion; finely chopped
      1 lg Potato; bioled, 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
  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 200řF. 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 sm”rg†sbord, they should be cooked as above, but formed
  into smaller balls and served without the sauce. Serves 6 to 8 or
  about 50 meatballs.

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Recipe ID 56472 (Apr 03, 2005)

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