Swedish meatballs i - köttbullar

"There are almost as many recipes for Swedish meatballs as there are Swedish amateur chefs. The three main types are: (1) small, fried, served without sauce;

(2) large, fried, served in brown gravy;

(3) medium size, boiled, served in sauce.

The present recipe is a very simple version of type-1 meatballs, a childrens favourite."
Recipe by: melono

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

500 grammes (1 lb) ground beef
1 small onion
1 egg
1/4 cup dried bread crumbs
vegetable oil (for frying)
salt, pepper

Cooking Preparation of the Recipe:

Proceed as follows:
Finely grate or chop the onion.
Mix the ground beef, the onion, the egg and the bread crumbs. Add some white pepper and salt to taste.
Form into 30 walnut-size meatballs.
Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium heat. Sauté the meatballs in two batches until browned on all sides and cooked through (approximately ten minutes

The meatballs can be served alone as cocktail snacks or, as a meal, together with, e.g. mashed potatoes and lingonberry jam.
For meatballs in a brown gravy, fry the meatballs in four batches. After each of the first three batches add 3-4 tbsp of water to the skillet, stir and pour the water into a separate vessel. After the fourth batch powder 1-2 tbsp all-purpose flour over the skillet, stir, add 3-4 tbsp cream, stir, add the water from the first three batches, stir, add some Japanese soya sauce, stir and bring to a slow boil, then add the fried meatballs and heat for a few minutes.