Swedish Meat Balls (Kottbullar) – about 3 dozen Meat Balls

  • 1 cup (3 slices) fine, dry bread crumbs
  • 1 lb. ground round steak
  • ½ lb. ground pork
  • ½ cup mashed potatoes
  • 1 egg, beaten
  • 1 teaspoon salt
  • ½ teaspoon monosodium glutamate
  • ½ teaspoon brown sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • 3 tablespoons butter

Set out 1 cup (3 slices) fine, dry bread crumbs. Lightly mix together in a large bowl ½ cup of the bread crumbs and 1 lb. ground round steak, ⅛ lb. ground pork, ½ cup mashed potatoes, 1 egg (beaten), and a mixture of 1 teaspoon salt, ½ teaspoon monosodium glutamate, ¼ teaspoon brown sugar, ¼ teaspoon pepper, ¼ teaspoon allspice, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon ginger. Shape the mixture into balls about 1 inch in diameter. Roll the balls lightly in the remaining crumbs. Heat 3 tablespoons butter in a skillet over low heat. Add the meatballs and brown on all sides. Shake the pan frequently to brown evenly and to keep the balls round. Cover and cook for about 15 minutes, or until the meatballs are thoroughly cooked. Keep the meatballs hot for the smörgåsbord.

Swedish Meat Balls II (Kottbullar II) – 6 servings

  • 1 cup Quick Meat Broth
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • few grains of pepper
  • 1 cup cream

Set out 1 cup (3 slices) fine, dry bread crumbs. Lightly mix together in a large bowl ½ cup of the bread crumbs and 1 lb. ground round steak, ⅛ lb. ground pork, ½ cup mashed potatoes, 1 egg beaten, and a mixture of 1 teaspoon salt, ½ teaspoon monosodium glutamate, ¼ teaspoon brown sugar, ¼ teaspoon pepper, ¼ teaspoon allspice, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon ginger. Shape the mixture into balls about 1 inch in diameter. Roll the balls lightly in the remaining crumbs. Heat 3 tablespoons butter in a skillet over low heat. Add the meatballs and brown on all sides. Shake the pan frequently to brown evenly and to keep the balls round. Cover and cook for about 15 minutes, or until the meatballs are thoroughly cooked. Keep the meatballs hot for the smörgåsbord. Prepare 1 cup Quick Meat Broth. Remove the meatballs from the skillet after browning. Blend 2 tablespoons flour, ⅛ teaspoon salt, and a few grains of pepper into the contents of the skillet. Heat until the mixture bubbles. Stirring constantly, gradually add 1 cup cream and the meat broth. Return the meatballs to the skillet and cover. Simmer for 30 minutes. Serve the meatballs in the gravy.