Friday, July 30, 2010

Kottbullar aka Swedish Meatball


•             1 2/3 cups evaporated milk

•             2/3 cup chopped onion

•             1/4 cup fine dry bread crumbs

•             1/2 teaspoon salt

•             1/2 teaspoon allspice

•             Dash pepper

•             1 pound ground round

•             2 teaspoons butter

•             2 beef bouillon cubes

•             1 cup boiling water

•             1/2 cup cold water

•             2 tablespoons all-purpose flour

•             1 cup evaporated milk

•             1 tablespoon lemon juice


Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill.

Shape meat mixture into 1-in. balls.

In large skillet, brown meatballs in butter.

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat.   Cover; simmer for 15 minutes.

Meanwhile, blend together cold water and flour.

Remove meatballs from skillet, skim fat from pan juices and reserve juices.

Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles or pasta or in my case rice ;) Oh yeah and I cheated, I added mushrooms to mine coz I love them.

Eating it now, can really taste the spice coming thru the meat and it is so moist and tender.


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