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Swedish Meatballs
(Kottbullar)
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| What You Need: |
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1 pound chuck or round steak, freshly minced
1 cup cold mashed potatoes (loosely packed)
½ pound lean pork, freshly minced
¼ teaspoon pepper
1 tablespoon butter or fat
½ cup single cream
½ cup grated or finely chopped onion
¼ cup water
1 egg
1 cup fine, dry breadcrumbs
Fat or oil for deep frying
2½ teaspoons salt
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| How To Cook: |
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1. To get good results it is essential to select the meats yourself and have them freshly minced.
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2. Heat the butter and saute the onion for 5 minutes.
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3. Put it in a large mixing bowl with all the other ingredients and blend until smooth.
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4. Shape into balls, a tablespoon at a time, in the wetted palm of the hand.
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5. Fry the balls in the hot fat, shaking the pan often to keep their round shape.
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6. Remove each batch to a hot dish and keep warm while frying the rest. (If necessary, clean the pan between batches, removing the fat meantime.)
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7. Make gravy with 1 cup single cream or milk and 1 tablespoon flour, season to taste and pour over the meatballs.
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8. Serve with mashed potatoes, a cooked vegetable, salad or tart fruit sauce.
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