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Swedish Meatballs or Köttbullar
Unlike the large meatballs in sweet and sour sauce which
are often called Swedish; genuine köttbullar are small meatballs served
with alone or with a thin pan gravy and traditionally accompanied by tart,
red lingonberries or lingonberry preserves.
Serves 4 to 6; Yields two to three dozen meatballs
1/3 cup finely-ground plain breadcrumbs
1/3 cup milk (skim, okay) 1 small yellow onion 1 egg (or egg white) 1 and 1/3 pounds lean ground beef 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon allspice 1 tablespoon butter and 1 tablespoon canola oil or cooking oil spray
For pan gravy:
Butter as needed, up to 1 tablespoon 1 tablespoon all-purpose flour 1 cup beef stock
Lingonberry preserves, optional (Red currant preserves or
whole-berry cranberry sauce can be substituted)
Soak bread crumbs in milk for 5 to10 minutes until the
liquid is absorbed. Peel and quarter onion. Finely dice onion in a food
processor. Add the egg, meat, soaked bread crumbs and
seasonings. Pulse until thoroughly blended.
Shape meat mixture into small balls, less than an inch in
diameter; if the mixture sticks to your hands, wet them with cold water. Heat
the frying pan and add butter and oil. Saute meatballs in 2 or 3 batches,
shaking pan frequently to keep meatballs from sticking. Drain on paper
towels and keep warm.
Alternatively, meatballs can be placed on a greased
or non-stick broiler pan or rimmed cookie sheet. Broil for several minutes,
then drain on paper towels. Use another, deeper pan for gravy.
To make the pan gravy, scrape off and discard
any browned bits of meat that may be sticking to pan after the meatballs are
done. (If less than 1 Tablespoon fat remaining in pan, add butter to
compensate.) Add the flour, stirring with a fork until brown. Quickly add
stock and bring to a boil, stirring constantly with a fork or whisk, until
gravy thickens. Remove from heat and serve immediately with the meatballs.
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