Side Pannel
Koettbullar (Swedish Meatballs)
Koettbullar (Swedish Meatballs)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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