Koettbullar (swedish Meatballs) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Unseasoned bread crumbs,
1/2 cup: Half and half cream,
4 tbsp: Unsalted butter,
1/4 cup: Minced white onions,
1/3 lbs: Ground beef,
1/3 lbs: Ground veal,
1/3 lbs: Ground pork,
1 large: Egg,
1/8 tsp: Freshly grated nutmeg,
1/2 tsp: Salt, or to taste
1/4 tsp: 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.
From: GREAT PEASANT DISHES OF THE WORLD by Howard
Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston.
1983 Posted by: Karin Brewer, Cooking Echo, 7/92
Source from luhu.jp
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.
From: GREAT PEASANT DISHES OF THE WORLD by Howard
Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston.
1983 Posted by: Karin Brewer, Cooking Echo, 7/92
Source from luhu.jp