SM† K”TTBULLAR (SMALL SWEDISH MEATBALLS)

      Title: SM† K”TTBULLAR (SMALL SWEDISH MEATBALLS)
  Categories: Swedish, Meats, Appetizers, Main dish
       Yield: 50 Meatballs
  
       1 tb Butter
       4 tb Onion; finely chopped
       1 lg Potato; bioled, mashed (1 c)
       3 tb Bread crumbs; fine dry
       1 lb Ground beef; lean
     1/3 c  Cream; heavy
       1 ts Salt
       1    Egg
       1 tb Parsley; fine chopped (opt)
       2 tb Butter
       2 tb Vegetable oil
 
 MMMMM---------------------------SAUCE--------------------------------
       1 tb Flour
     3/4 c  Cream; light or heavy
  
   In a small frying pan, melt 1 tb. of butter over moderate heat. When
   the foam subsides, add the onions and cook for about 5 minutes, until
   they are soft and translucent but not brown. In a large bowl, combine
   the onions, mashed potato, bread crumbs, meat cream, salt, egg and
   optional parsley. Knead vigorously with both hands or beat with a
   wooden spoon until all of the ingredients are well blended and the
   mixture is smooth and fluffy. Shape into small balls about 1" in
   diameter. Arrange the meatballs in one layer on a baking sheet or flt
   tray, cover with plastic and chill for at least 1 hour before
   cooking. Over high heat, melt 2 tb. butter and 2 tb. oil in a heavy
   skillet. When the foam subsides, add the meatballs, 8 to 10 at a
   time. Reduce the heat to moderate and fry the balls on all sides,
   shaking the pan almost constantly to roll them around in the hot fat
   to help keep their shape. In 8 to 10 minutes the meatballs should be
   brown outside and show no trace of pink inside when one is broken
   open with a knife. Add more butter and oil to the skillet as needed
   and transfer each finished batch to a casserole or baking dish and
   keep warm in a 200øF. oven. If the meatballs are to be served as a
   main course with noodles or potatoes, you may want to make a sauce
   with the pan juices. Remove from the heat, pour off all fat from the
   pan and stir in 1 tb. of flour. Quickly stir in 3/4 cup cream (light
   or heavy) and boil over moderate heat for 2 or 3 minutes, stirring
   constantly, until it is thick and smooth. Pour over meatballs and
   serve. If the meatballs are to be served as an hors d'oeuvre or as
   part of a sm”rg†sbord, they should be cooked as above, but formed
   into smaller balls and served without the sauce. Serves 6 to 8 or
   about 50 meatballs.
[ add our full cookbook to your website ] [ Search The Cookbook ]