Recipe by Lennie
According to the 1968 Time/Life book, Foods of the World: The Cooking of Scandinavia, this recipe makes true Swedish meatballs. The proper name is Sma Kottbullar.
Top Review by CookieCat
Excellent meatballs. I changed the sauce using beef broth with cream for added flavor. Also, I did not have heavy cream so I used evaporated milk (a bit less as substitute states). Turned out great and my husband loved this meal.
- 1 tablespoon butter
- 4 tablespoons finely chopped onions
- 1 large boiled potato, , mashed to make 1 cup
- 3 tablespoons fine dry breadcrumbs
- 1 lb lean ground beef
- 1⁄3 cup heavy cream
- 1 teaspoon salt
- 1 egg
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- 3⁄4 cup light cream or 3⁄4 cup heavy cream
Directions See How It's Made
- In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown.
- In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
- Shape into small balls about one inch in diameter.
- Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking.
- Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time.
- Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape.
- In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife.
- Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven.
- If you want to make a sauce, the book recommends making one with the pan juices; here's how.
- Remove pan from heat and pour off all fat; stir in 1 tbsp of flour.
- Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth.
- Pour over meatballs and serve with noodles or potatoes.