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A little kottbullar goes nicely on a winter weekend. You’ll need the day off for assembling, but it’s worth it.
Kottbullar? We call them Swedish meatballs.
Swedish Meatballs
- 1⁄2 cup fresh bread crumbs
- 1⁄2 cup half and half
- 2 tablespoons fresh parsley, finely minced
- 4 tablespoons butter
- 1⁄4 cup white onions, minced
- 1⁄4 cup mushrooms, minced
- 1⁄3 pound ground pork
- 1⁄3 pound ground beef
- 1⁄3 pound ground veal
- 1 egg
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper
Soak the bread crumbs in the half and half. Melt a tablespoon of butter over moderate heat, sauté onions and mushrooms two minutes. Add meat, egg, nutmeg, salt, pepper, parsley and onions to the bread-crumb mixture and mix. Cover and refrigerate for two hours. Shape the meat into 1-inch balls. Let stand at room temperature for 30 minutes.
Melt remaining butter. Add the meatballs and sauté until brown on all sides. Serve hot.
Notes: Very good with a gravy made in the meat drippings (1 cup beef broth, 1 tablespoon flour, salt and pepper). Often served over mashed potatoes or noodles.
A little kottbullar goes nicely on a winter weekend. You’ll need the day off for assembling, but it’s worth it.
Kottbullar? We call them Swedish meatballs.
Swedish Meatballs
- 1⁄2 cup fresh bread crumbs
- 1⁄2 cup half and half
- 2 tablespoons fresh parsley, finely minced
- 4 tablespoons butter
- 1⁄4 cup white onions, minced
- 1⁄4 cup mushrooms, minced
- 1⁄3 pound ground pork
- 1⁄3 pound ground beef
- 1⁄3 pound ground veal
- 1 egg
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper
Soak the bread crumbs in the half and half. Melt a tablespoon of butter over moderate heat, sauté onions and mushrooms two minutes. Add meat, egg, nutmeg, salt, pepper, parsley and onions to the bread-crumb mixture and mix. Cover and refrigerate for two hours. Shape the meat into 1-inch balls. Let stand at room temperature for 30 minutes.
Melt remaining butter. Add the meatballs and sauté until brown on all sides. Serve hot.
Notes: Very good with a gravy made in the meat drippings (1 cup beef broth, 1 tablespoon flour, salt and pepper). Often served over mashed potatoes or noodles.
