Kottbullar - Swedish Meatballs
Köttbullar
– Swedish Meatballs
¼ lb ground veal
¼ lb ground pork
1 egg slightly beaten
1C milk
½ C fine bread crumbs
2 tbsp Minced onion
3 Tbsp butter
1 ½ tsp Salt
½ tsp pepper
¼ tsp nutmeg
2 Tbsp flour
¾ light cream
Combine
egg, milk and bread crumbs. Let soak for 10 minutes. Combine veal port and beef, mix well. In
a large sauté pan sauté onion in 1 Tbsp butter over medium heat until golden. Remove onions
and set aside to cool. Reserve the pan. Combine soaked crumbs with meats.
When onions are cool enough to work with add to meat mixture. Add salt, pepper, and nutmeg to meats
blend with hands until smooth. The consistency will be sticky and somewhat wet. Shape
into 3 dozen balls about 1” in diameter. Melt the remaining 2 Tbsp of butter in the large sauté
pan loosening any onions that remain. Brown the meatballs evenly on all sides (about 8-10 minutes) This
can be done in small batches. Drain fat. Sprinkle meatballs with flour and shake the
pan to be sure all meatballs have been dusted. Add 1C of hot water stirring to loosen brown bits.
Blend well, cover, simmer on low heat for 35-40 minutes. Add cream just before serving.
– These can be made a few days ahead of time. Refrigerate in gravy alone. Do not add cream until
reheated and ready to serve
