• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Koettbullar (Swedish Meatballs)

  • Recipe Submitted by on

Category: Beef, Meat, Swedish, Appetizers

 Ingredients List

  • 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.

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