Kottbullar - Swedish Meatballs
Recipe Information
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Name: |
Kottbullar - Swedish Meatballs |
Submitter: |
ladygorb |
Category: |
Cultural/Ethnic Recipes |
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Submitted: |
7 Jan 2006 |
Updated: |
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Views: |
263 |
Rating: |
This recipe is unrated. |
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Description: Country Sweden - According to Mathistorisk Uppslagsbok by Jan-Ojvind Swahn, the Swedish word for meatball (k”ttbulle) first appeared in (Swedish) print was in Cajsa Warg's 1754 cookbook. Swahn points out that the meatball could not have been a common food, at least not for common people, until the meatgrinder made the preparation simple.
Swedish meatballs, smaller in size that those of Italy or Germany, are traditionally served with a cream gravy and lingonberry preserves. Swedish meatballs are usually served at buffets and smorgasbords, a custom that reflects their Swedish origins. Buttered noodles are the traditional accompaniment. |
Recipe Ingredients
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- Meatballs
- Ingredients
- 1 T Shortening
- 1/3 c chopped onion
- 1 lb ground beef
- 1/2 lb ground pork
- 1 1/2 c dried bread crumbs
- 2 eggs, beaten
- 1 T salt
- 1 T sugar
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 3/4 c water (or milk)
- 1/4 c melted shortening (use to brown meat balls)
- Gravy
- Ingredients
- 3 beef bouillon cubes
- 3 c boiling water
- 5 T flour
- 1 1/2 tsp lemon juice
- 3 bay leaves
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Recipe Instructions
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Meatballs Procedure:
Melt shortening in skillet.
Add onion and sauté until tender.
In bowl combine all ingredients, and shape into 1-1/2 inch balls and brown in melted shortening in hot skillet.
Remove meat balls.
Gravy Procedure:
Dissolve bouillon cubes in boiling water.
Blend flour into remaining fat in skillet.
Add bouillon and lemon juice.
Stir until thickened.
Add bay leaves and browned meat balls.
Cover and cook slowly 1 hour.
Serves 8 |