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                     KOETTBULLAR (SWEDISH MEATBALLS)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Hamburger
                Swedish                          Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

  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
 


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