Frank's Recipes! Sma Kottbullar (Small Swedish Meatballs)

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Sma Kottbullar (Small Swedish Meatballs)

1 Tablespoon Butter
4 Tablespoons Onion; finely chopped
1 Large Potato; boiled, mashed (1 c)
3 Tablespoons Bread crumbs; fine dry
1 pound Ground beef; lean
1/3 cup Cream; heavy
1 teaspoon Salt
1 Egg
1 Tablespoon Parsley; fine chopped (opt)
2 Tablespoons Butter
2 Tablespoons Vegetable oil

SAUCE
1 Tablespoon Flour
3/4 cup Cream; light or heavy

Yield: 50 meatballs

In a small frying pan, melt 1 tablespoon of butter over moderate heat. When the foam subsides, add the 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 optional 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 1 inch in diameter. Arrange the meatballs in one layer on a baking sheet or flat tray, cover with plastic and chill for at least 1 hour before cooking.

Over high heat, melt 2 tablespoon butter and 2 tablespoon oil in a heavy skillet. When the foam subsides, add the meatballs, 8 to 10 at a time. Reduce the heat to moderate and fry the balls on all sides, shaking the pan almost constantly to roll them 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 to the skillet as needed and transfer each finished batch to a casserole or baking dish and keep warm in a 200F. oven.

If the meatballs are to be served as a main course with noodles or potatoes, you may want to make a sauce with the pan juices. Remove from the heat, pour off all fat from the pan and stir in 1 tablespoon of flour. Quickly stir in 3/4 cup cream (light or heavy) and boil over moderate heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth. Pour over meatballs and serve.

If the meatballs are to be served as an hors d'oeuvre or as part of a smorgasbord, they should be cooked as above, but formed into smaller balls and served without the sauce.

Serves 6 to 8 or about 50 meatballs.