*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Hamburger
                 Swedish                          Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Unseasoned bread crumbs
      1/2   c            Half and half cream
    4       tb           Unsalted butter
      1/4   c            Minced white onions
      1/3   lb           Ground beef
      1/3   lb           Ground veal
      1/3   lb           Ground pork
    1       lg           Egg
      1/8   ts           Freshly grated nutmeg
      1/2   ts           Salt (or to taste)
      1/4   ts           Freshly ground black pepper
   1.  Soak the bread crumbs in the half and half for 5
   minutes in a large mixing bowl.
   2.  Melt 1 tablespoon of the butter in a small skillet
   over low to moderate heat. When the foam starts to
   subside, add the onions and saute them for about 2
   minutes. Let cool slightly.
   3.  Add the beef, veal, pork, egg nutmeg, salt,
   pepper, and onions to the bread-crumb mixture. Gently
   combine the ingredients with your hands.
   4.  Cover the bowl and refrigerate the mixture for a
   couple of hours.
   5.  Shape the meat mixture with your hands into
   uniform 2/3-inch balls. Arrange them on a plate in one
   layer so they do not touch each other. Let the
   meatballs stand at room temperature for 30 minutes.
   6.  Melt the remaining butter in a saute pan or
   skillet over moderate heat. When the foam starts to
   subside, add the meatballs. (Do not crowd the pan;
   unless your pan is oversized, you will have to cook
   gthe meatballs in batches and keep the cooked ones
   warm in a preheated 200 degree F oven.) Saute the
   meatballs for about 5 minutes until they become brown
   on all sides. Turn them as necessary, but do so gently.
   7.  Transfer the 'koettbullar' to a warm platter and
   serve immediately.
   Serves 8.
   Hillman ISBN 0-395-32210-3.  Houghton Mifflin, Boston.
   1983 Posted by: Karin Brewer, Cooking Echo, 7/92
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