Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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