MEATBALLS

(Kottbullar)
Recipe

Provided by Margaret Forsman


2 cups soft bread crumbs (about 3 slices day old bread)

⅔ cup milk

½ cup minced onion

4 Tbs. butter

1 ½ lbs, ground beef or veal

3 eggs, slightly beaten

2 tsp. salt

½ tsp. pepper

1 tsp. nutmeg

1 tsp. paprika

1 Tbs. concentrated meat extract

3 Tbs. flour

1 cup water

few grains pepper

1 cup dairy sour cream

2 Tbs. minced parsley

1. Soak breadcrumbs in milk until softened, Add onion to 1 Tbs. butter in small saucepan and cook slowly 3 minutes.

2. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light.

3. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbs. butter in large frying pan. Add meatballs and fry until golden brown all over.

4. Remove from pan and add meat extract and 3 Tbs. flour. Stir until well blended. Add water and a few grains pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meatballs to gravy, cover pan and simmer very gently 10 minutes.

Serve in deep casserole. Sprinkle with minced parsley. Yield: 70 to 80 meatballs.