Monday, November 29, 2010

Swedish Kottbullar Meatballs

Here is the new recipe. It is also known as Danish Frickadellars. With this recipe, you will need 1 1/2 pounds of ground pork OR you can use the same amount of ground beef or ground veal or use two or all three of them as long as you end up using 1 1/2 pounds of the ground meat.

This recipe makes 12 servings.

1/2 cup bread or saltine cracker crumbs

2/3 to 1 cup whipping cream or Half and Half

4 tablespoons (1/2 stick) butter

1 medium onion; chopped

salt and pepper to taste

pinch of cloves or allspice OR 1/2 teaspoon ginger

2 tablespoons flour

3/4 cup beef or chicken stock (broth)

1. Soak the bread or cracker crumbs in 1/3 cup of cream or Half and Half. Put 1 tablespoon of the butter into a large skillet over MEDIUM-HIGH heat. Add the onion and a bit of salt and pepper and cook, stirring occasionally until the onion is tender, about 5 minutes. Turn off the heat.

2. In a large bowl, combine the cream-soaked crackers or bread, onion, meat and spice. With your hands, mix everything well. Don't overmix. With wet hands or spoons, shape the meat mixture into small meatballs no more than 1 inch in diameter.

3. Put 2 tablespoons of the remaining butter in the skillet and turn the heat to MEDIUM-HIGH. When the butter melts, begin adding the meatballs, a few at a time. (Larger quantites of the ingredients will require you to cook the meatballs in batches.) Brown nicely on all sides and turn off the heat. Serve immediately or proceed to the next step for making a sauce.

4. To make the sauce, remove all but a trace of the fat from the pan. Return the pan to stove over MEDIUM heat. Add the remaining butter. After it melts, add the flour. Stirring constantly, add the broth and cook until slightly thickened. Add the remainder of the cream and continue to cook for a few more minutes or until thickened.


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