Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2/3 c Evaporated milk, divided 2 ts Butter
2/3 c Chopped onion 1 Beef bouillon cubes
1/4 c Fine dry bread crumbs 1 c Boiling water
1/2 ts Ground allspice 1/2 c Cold water
1/2 ts Salt 2 tb Flour
-dash pepper 1 tb Lemon juice
1 lb Ground round

"This recipe was given to me by a Swedish friend. It's obviously a
20th-century version of a 19th-century favorite, since back then they
didn't have bouillon cubes or evaporated milk! I think you'll agree
that these modern day "Kottbullar" are very tasty." - Emily Gould

Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and
pepper. Add meat; mix well. Chill. Shape into 1" balls. In large
skillet, brown meatballs in butter. Dissolve bouillon cubes in
boiling water; pour over meatballs and bring to a boil over medium
heat. Cover; simmer for 15 minutes. Meanwhile, blend together cold
water and flour. Remove meatballs from skillet; skim fat from pan
juices and reserve juices. Stir remaining evaporated milk and
flour/water mixture into pan juices in skillet; cook, uncovered, over
low heat, stirring until sauce thickens. Return meatballs to skillet.
Stir in lemon juice.

Yields: About 3 1/2 dozen From: "Prize-Winning Beef" Recipe booklet
From: Debbie Carlson Date: 09-22-94
Submitted By GAIL SHIPP On 12-30-94

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