Recipe(tried): Swedish Meatballs (Koettbullar)

SWEDISH MEATBALLS (KOETTBULLAR)

1/2 cup unseasoned bread crumbs
1/2 cup half and half cream
4 tbsp unsalted butter, divided use
1/4 cup minced white onion
1/3 lb ground beef
1/3 lb ground veal
1/3 lb 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

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

Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onion and saute for about 2 minutes. Let cool slightly.

Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the breadcrumb mixture. Gently combine the ingredients with your hands. Cover the bowl and refrigerate the mixture for a couple of hours.

TO MAKE THE MEATBALLS:
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.

WHEN READY TO COOK:
Melt the remaining 3 tablespoons 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 the 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. Transfer to a warm platter and serve immediately.

Makes 8 servings
From: dawn - 12-30-97