Swedish Meatballs (Kottbullar)

Regular Recipe

The creative Swedes have many ways to use meatballs, however cream is almost always used. I can remember going as a child to a Traditional Swedish restaurant in Southern California. Swedish food is usually very simple, not like French or Italian. The most famous meal of the Swedes is the smorgaasbord.

Usually a smorgaasbord contains a number of herring dishes (sweet-pickled herring, pickled herring with onions, mustard, dill, etc.), Swedish meatballs, salmon, pies, salads, 'Jansson´s temptation' (sliced herring, potatoes and onions baked in cream), eggs, bread, boiled and fried potatoes. The last smorgaasbord I went to was in the town of Solvang near Santa Barbara,CA. I enjoy visiting this town and usually visit the town every time I am in the Central California area.
Solvang
The Bit O' Denmark Resturant still serves a good smorgaasbord and while you are there I visit my other two favorite places there.


Olsen

Thumbelina


Swedish Meatballs (Kottbullar)

6-8 servings

1 1/2 pounds ground beef
3/4 cup bread crumbs
1/4 cup milk
1 egg, beaten
1 small onion, finely chopped
1 1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon tablepoons flour
3/4 cup water
1 cup half-and-half
1 teaspoon instant bouillon
1/2 teaspoon, snipped
Snitpped parsley

Mix beef, bread crumbs, milk, egg, onion, salt, nutmeg and pepper. Shape into meatballs. Place meatballs on ungreased jelly roll pan 15 1/2x10 1/2. Cook in 350 degree F. oven for 20 minutes or until light brown.

Remove meatballs to a serving dish; keep warm. Put 3 tablespoons of the drippings in saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in water, half-in-half, bouillon and 1/2 teaspoon salt. Heat to boiling, stirring constantly, stir 1 more minute until thickened. Pour over meatballs; sprinkle with parsley.

Serve with hot boiled potatoes.


Lower-Fat Swedish Meatballs (Kottbullar)

6-8 servings

1 1/2 pounds lean ground beef
3/4 cup bread crumbs
1/4 cup milk
1 egg, beaten
1 small onion, finely chopped
1 1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup water
1 cup no-fat milk
1 teaspoon instant bouillon
1/2 teaspoon, snipped
Snitpped parsley

Mix beef, bread crumbs, milk, egg, onion, salt, nutmeg and pepper. Shape into meatballs. Place meatballs on ungreased jelly roll pan 15 1/2x10 1/2. Cook in 350 degree F. oven for 20 minutes or until light brown.

Remove meatballs to a serving dish; keep warm. Stir in water, milk, bouillon and 1/2 teaspoon salt in a saucepan . Heat to boiling, stirring constantly. Stir the cornstarch in 1/4 cup water. Add to mixture in saucepan, stir 1 more minute until thickened. Pour over meatballs; sprinkle with parsley.