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Svenska Kottbullar
Swedish Meatballs
1/2 C fine, dry breadcrumbs
1/2 C light cream
1/2 C water
7 oz. ground beef (about 1 cup)
7 oz. ground lean pork (about 1 cup)
1-1/2 tsp. salt
1/2 tsp. allspice
2 TBS yellow onion, grated
2 TBS garlic cloves, crushed
1 egg, beaten
3 TBS margarine or butter
Sauce:
3 TBS flour
3/4 C heavy cream
2 C beef broth (more or less as needed)
Salt & white pepper to taste
Parsley (for garnish)
In a bowl, mix breadcrumbs, cream and water. Set aside. In another bowl, mix together beef, pork, salt, allspice, onion and garlic. Gradually add breadcrumb mixture to the meat, and then mix in the beaten egg. Make sure the entire mixture is blended well. Shape into balls; make larger meatballs for a dinner dish, or smaller meatballs for an appetizer or as part of a smorgasbord. Heat margarine or butter in a skillet; fry meatballs over medium heat until browned and cooked through. Transfer meatballs to a serving platter; keep warm while frying the remaining meatballs.
Sauce: Add flour to skillet with meatball drippings; mash with a fork to remove lumps. Pour in heavy cream and beef stock; bring mixture to a boil, stirring constantly. Add salt and white pepper to taste; pour sauce over the meatballs. Garnish with fresh-chopped parsley before serving.
Suggestions: Serve as an appetizer, or as an entree with mashed potatoes, pickled cucumbers or Lingonberry Preserves. Kottbullar also goes well with any type of cooked pasta.
*Svenska Kottbullar image (C) Steffen Wurzel (2006). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
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