| | Kottbullar Meatballs (Sweden)
Meat Mixture
1 pound of ground beef
1/4 pound of ground pork
1/2 cup of fine dry bread crumbs
1 cup of milk
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1 egg
2 tablespoons of finely chopped onion
Gravy:
2 tablespoons of margarine or butter
1 cup of half and half or beef stock
1 tablespoon of cornstarch
2 tablespoons of cold water
Combine the meat mixture ingredients; beat with fork. Shape mixture into 8 large or 40 to 50 small meat balls. Heat margarine in large skillet over moderate heat. Brown meat balls on one side about 2 minutes; turn and brown other side.
Reduce heat to low and cover pan; simmer about 15 minutes for large meat balls, 8 minutes for small. Remove meat balls; pour off fat. Add half and half or beef stock. Blend cornstarch and water; add to pan. Stir over moderate heat until mixture comes to a boil; taste and if necessary, add salt and pepper. Serve gravy with meat balls. 4 servings |
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