Kottbullar (shut-bohl-lcr), small, spicy meatballs in a deliciously creamy sauce, is Swedish national dish. Serve with boiled rice and a tossed green salad for a perfectly delightful meal.
1 oz. fresh white breadcrumbs
1 lb. minced beef
8 oz. minced pork
2 medium-sized potatoes, cooked and mashed
1 egg, lightly beaten
1 teaspoon salt
2- teaspoon soft brown sugar
2- teaspoon black pepper
½ teaspoon mixed spice or ground allspice
½ teaspoon grated nutmeg
½ teaspoon ground cloves
1 teaspoon ground ginger
12 oz. fine dry breadcrumbs
3 oz. butter
2 tablespoons flour
1/4 teaspoon salt y teaspoon black pepper 8 fl. oz. beef stock 8 fl. oz. double cream
First, make the meatballs. In a large mixing bowl, combine all the meatball ingredients, except the dry breadcrumbs and the butter, beating with a wooden spoon until they are well blended.
With your hands, shape spoonfuls of the mixture into small, walnut-sized balls.
Place the dry breadcrumbs on a large plate. Roll the meatballs in the bread-crumbs to coat them all over, shaking off any excess. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the meatballs, a few at a time, and cook them, stirring and turning occa-sionally, for 10 to 12 minutes, or until they are cooked through and brown all over. With a slotted spoon, remove the balls from the pan and drain them on kitchen paper towels. Keep warm while you cook the remaining meatballs in the same way. When all of the meatballs are cooked, set them aside.
To prepare the sauce, with a wooden spoon, stir the flour, salt and pepper into the juices in the frying-pan to make a smooth paste. Gradually add the beef stock and cream, stirring constantly. Place the pan over low heat and cook, stirring constantly, until the sauce is hot and has thickened.
Return the meatballs to the frying-pan and baste them with the sauce. Simmer the meatballs in the sauce for 12 to minutes, or until they are heated through. Remove the pan from the heat and transfer the mixture to a heated serving dish.
Serve at once.