Koettbullar (Swedish Meatballs) Recipe

Step 1

Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl.

Step 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.

Step 3

Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands.

Step 4

Cover the bowl and refrigerate the mixture for a couple of hours.

Step 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.

Step 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.

Step 7

Transfer the ''koettbullar'' to a warm platter and serve immediately.

Serves 8.

Things You'll Need

  • 1/2c Unseasoned bread crumbs
  • 1/2c Half and half cream
  • 4tb Unsalted butter
  • 1/4c Minced white onions
  • 1/3lb Ground beef
  • 1/3lb Ground veal
  • 1/3lb Ground pork
  • 1lg Egg
  • 1/8ts Freshly grated nutmeg
  • 1/2ts Salt (or to taste)
  • 1/4ts Freshly ground black pepper

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