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Swedish Meatballs
(Köttbullar)
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There are almost as many recipes for Swedish meatballs as there are
Swedish amateur chefs. The three main types are:
(1) small,
fried, served without sauce
(2) large, fried, served in brown
gravy
(3) medium size, boiled, served in sauce.
The present recipe
is a very simple version of type-1 meatballs, a childrens favourite.
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Ingredients:
- 500 grammes (1 lb) ground beef
- 1 small onion
- 1 egg
- 1/4 cup dried bread crumbs
- vegetable oil (for frying)
- salt, pepper
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Proceed as follows:
- Finely grate or chop the onion.
- Mix the ground beef, the onion, the egg and the bread crumbs.
Add some white pepper and salt to taste.
- Form into 30 walnut-size meatballs.
- Heat 2 tbsp of vegetable oil in a large nonstick skillet over
medium heat. Sauté the meatballs in two batches until browned on
all sides and cooked through (approximately ten minutes).
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The meatballs can be served alone as cocktail snacks or,
as a meal, together with, e.g. mashed potatoes and lingonberry jam.
For meatballs in a brown gravy, fry the meatballs in four batches.
After each of the first three batches add 3-4 tbsp of water to the
skillet, stir and pour the water into a separate vessel. After the
fourth batch powder 1-2 tbsp all-purpose flour over the skillet, stir,
add 3-4 tbsp cream, stir, add the water from the first three batches,
stir, add some Japanese soya sauce, stir and bring to a slow boil,
then add the fried meatballs and heat for a few minutes.
From http://www.happycookers.com
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