Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Unseasoned bread crumbs 1/3 lb Ground pork
1/2 c Half and half cream 1 lg Egg
4 tb Unsalted butter 1/8 ts Freshly grated nutmeg
1/4 c Minced white onions 1/2 ts Salt (or to taste)
1/3 lb Ground beef 1/4 ts Freshly ground black pepper
1/3 lb Ground veal

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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