Koettbullar (Swedish Meatballs)

Recipe Ingredients

1/2 cup	73g / 2.6oz	Unseasoned bread crumbs
1/2 cup	118ml	Half and half cream
4 tablespoons	60ml	Unsalted butter
1/4 cup	15g / 0.5oz	Minced white onions
1/3 lb	151g / 5.3oz	Ground beef
1/3 lb	151g / 5.3oz	Ground veal
1/3 lb	151g / 5.3oz	Ground pork
1 lb	454g / 16oz	Egg (large)
1/8 teaspoon	0.6ml	Freshly grated nutmeg
1/2 teaspoon	2.5ml	Salt - (or to taste)
1/4 teaspoon	1.3ml	Freshly ground black pepper

Recipe Instructions

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 200F 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.

Source:
Knorr Soup Mix

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