I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty.
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- 2/3 cup 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 lean ground beef (90% lean)
- 2 teaspoons butter
- 2 teaspoons beef bouillon granules
- 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 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 that have been tossed with poppy seeds and butter. Yield: 3-1/2 dozen.
Originally published as Swedish Meatballs in Country December/January 1990, p49
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