Swedish Meatballs (Koettbullar)
 

what you need

1/2 c. unseasoned bread crumbs
1/2 c. cream
4 tbls butter
1/4 c. onions, minced
200g minced beef
200g minced pork
1 egg
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

what you do

Soak the bread crumbs in the cream for 5 minutes in a large mixing bowl. Saute
the onions in 1 tbls of the butter for about 2 minutes.
Add the onions, beef, pork, egg, nutmeg, salt, pepper to the bread-crumb 
mixture. Gently combine the ingredients with your hands.
Cover the bowl and refrigerate for a couple of hours.
Shape the meat mixture into 1cm wide 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.
Fry the meatballs in the remaining butter for about 5 minutes, until they 
become brown on all sides. Turn them as necessary, but do so gently. Do not fry
too many at a time.
Serve immediately with mustard or gravy. Serves 8 people.


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