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Kottbullar




Source of Recipe


“ The Mystery Chef’s Own Cookbook,” by John MacPherson (1934)


Recipe Introduction


Swedish Meatballs


List of Ingredients




1 pound best-quality hamburger
2 slices stale white bread, soaked in milk
1 egg
2-3 tablespoons butter
4-5 medium sized fresh tomatoes (or No. 2 can), washed and quartered
2 medium sized onions, more or less to taste, diced into small pieces
Salt and pepper



Recipe



Soak bread in milk for 1 to 2 hours (enough milk to make bread into a soft wet dough).

Beat the egg; then mix the meat, dough, beaten egg, salt and pepper and make these into small meat balls. Roll the meat balls in some flour.

Put butter into a frying pan; when sizzling hot put in the floured meatballs and brown thoroughly, turning over as one side gets browned, until browned on all sides.

When browned, put into a pot that has been slightly greased with butter, pour water into frying pan the meat balls were browned in, and stir to dissolve the browned juices that stick to the pan; then pour this into the pot with the meat balls. There should be enough water to nearly reach the top of the meat balls.

Add the tomatoes and onions and season to taste. Allow to slowly simmer, with a lid on the pot, for 2 hours.

Stir every now and then to prevent the meat balls sticking to the bottom of the pot. Serve with plain boiled potatoes.