Recipe - Koettbullar (Swedish Meatballs)

One half cup Unseasoned bread crumbs
One half cup Half and half cream
4 tablespoon Unsalted butter
One fourth cup Minced white onions
1/3 pound Ground beef
1/3 pound Ground veal
1/3 pound Ground pork
1 lg Egg
1/8 teaspoon Freshly grated nutmeg
One half teaspoon Salt (or to taste)
One fourth teaspoon 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
breadcrumb 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 2/3inch 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
0395322103. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer,
Cooking Echo, 7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini