Ingredients
-
1
-
4
-
1
-
3
-
1
-
1/3
-
1
-
1
-
1
-
2
-
2
-
1
-
3/4
-
-
Directions
Time/Life Swedish Meatballs, 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 , I’ve been using this recipe for probably 10 years now so glad you posted it, sorry I never reviewed it before! It is my go to meatball recipe and I’ve shared with family members who begged for the secret Absolutely delicious <3, The meatballs are great as is, but the sauce is very bland I've made these twice, and I they've been good both baked and pan fried as suggested
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Shape Into Small Balls About One Inch in Diameter. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
If You Want to Make a Sauce, the Book Recommends Making One With the Pan Juices; Here's How. |
|
10
Done
|
Remove Pan from Heat and Pour Off All Fat; Stir in 1 Tbsp of Flour. |
|
11
Done
|
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. |
|
12
Done
|
Pour Over Meatballs and Serve With Noodles or Potatoes. |
