Ingredients:1 pound ground beef1/2 cup chopped onion1 slice white bread, soaked in milk1 egg1 teaspoon salt1/4 teaspoon ground allspice1 tablespoon butter1/4 cup flour2 cups beef broth1/4 cup heavy creamInstructions:In a large bowl, combine ground beef, chopped onion, soaked bread, egg, salt, and allspice. Mix well. Shape mixture into small balls.In a large skillet over medium heat, melt butter. Add meatballs and cook until browned on all sides.Stir in flour, then beef broth. Bring to a simmer and cook for 10 minutes. Stir in heavy cream and cook for an additional 5 minutes.
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.
Ingredients
Directions
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.
