KOTTBULLAR (SWEDISH MEATBALLS)

Kottbullar (Swedish meatballs) image

Provided by Craig Claiborne

Time 1h15m

Yield 8 or more servings

Number Of Ingredients 13

Ingredients

2 pounds ground top round of beef
1 cup fine fresh bread crumbs
1 cup plus 2 tablespoons heavy cream
1/2 cup finely grated onion
Salt to taste if desired
Freshly ground pepper to taste
3 egg yolks
1/2 cup seltzer or club soda
1/2 teaspoon dried thyme
1/4 cup butter
3 tablespoons flour
1 3/4 cups fresh or canned beef broth
1 tablespoon red currant jelly

Steps:

Put the beef in a bowl and set aside.
Blend the bread crumbs and one cup of cream, and let stand half an hour or longer. Blend the meat and the crumb mixture and add the onion, salt, pepper and egg yolks. Stir to blend well.
Add the seltzer and thyme and blend thoroughly.
Shape the meat into 48 to 56 meatballs, each about 1 1/2 inches thick.
Heat the butter in a large, heavy skillet and add the meatballs a few at a time. Do not crowd them. Cook until seared on one side. Cook, turning, until browned on all sides, and transfer to a dish. Continue cooking until all the meatballs are browned.
Pour off the fat from the skillet. Add the flour and stir with a wire whisk. Gradually add the broth, stirring rapidly with the whisk. Stir in the jelly until it melts. Add the remaining cream and stir.
Return the meatballs to the skillet with the sauce and reheat gently.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams