Wednesday, July 11, 2007


SMA KOTTBULLAR (Small Swedish Meatballs)

1 tbls butter
4 tbls finely chopped onion
1 large boiled potato, mashed (1 cup)
3 tbls fine dry bread crumbs
1 lb. lena ground beef
1/3 cup heavy cream
1 tea. salt
1 egg
1 tbls. finely chopped fresh parsley
2 tbls. butter
2 tbls. vegetable oil
1 tbls. flour
3/4 cup light or heavy cream

In a small frying pan, melt the tablespoon 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 large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg, and 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 inch indiameter. ARrange the meatballs in one layer on a baking sheet or a flat tray, cover them with plastic wrap and chill for at least 1 hour before cooking.
Over high heat, melt the 2 tbls of butter and 2 tbls. of oil in a heavy 10 - 12 inch skillet. Whe the foam subsides, add the meatballs, 8 - 10 at a time. Reduce the heat to moderate and fry the ballson all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 - 10 minutes the meatballs should be brown on the 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 200 degree 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 juice. Remove from the heat, pour off all of the fat from the pan, and stir in 1 tbls of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over moderate heat for 2 - 3 minutes, stirring constantly, until it is thick and smooth. Pour over the meatballs and serve.
If the meatballs are to be served as an hors d' oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the suace.

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