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Kottbullar

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Ingredients
  Veal 1⁄4 Pound
  Fresh pork 1⁄4 Pound
  Ground beef 1 Pound
  Egg 1 , slightly beaten
  Milk 1 Cup (16 tbs)
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Butter/Margarine 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Light cream 3⁄4 Cup (12 tbs)
Directions

Have butcher grind veal and pork, or force through a food chopper 3 or 4 times, using medium blade.
Grind beef 2 times.
Combine egg, milk, and bread crumbs; let stand for a few minutes.
Saute onion in 1 tablespoon butter until brown.
Combine soaked crumbs, meats, salt, pepper, and nutmeg.
Beat with spoon or with hand until smooth.
Shape into 3 dozen balls about 1 inch in diameter.
Brown in remaining butter.
Pour off most of fat.
Sprinkle meatballs with flour and shake pan.
Add 1 cup hot water, stirring to loosen all particles and blend well.
Cover and simmer for 35 to 40 minutes.
Add cream and heat.
Serve meat with the gravy.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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