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.
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 Meatballs1⁄2 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.