This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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
From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983
From: Karin Brewer,
Cooking Echo, 7/92