Categories: Appetizers, Ground beef, Swedish, Beef, Veal 
      Yield: 8 servings 
  
    1/2 c  Unseasoned bread crumbs           1/3 lb Ground pork 
    1/2 c  Half and half cream                 1 lg Egg 
      4 tb Unsalted butter                   1/8 ts Freshly grated nutmeg 
    1/4 c  Minced white onions               1/2 ts Salt (or to taste) 
    1/3 lb Ground beef                       1/4 ts Freshly ground black pepper 
    1/3 lb Ground veal                     
  
  1.  Soak the bread crumbs in the half and half for 5 minutes in a large 
  mixing bowl. 
   
  2.  Melt 1 tablespoon of the butter in a small skillet over low to moderate 
  heat. When the foam starts to subside, add the onions and saute them for 
  about 2 minutes. Let cool slightly. 
   
  3.  Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the 
  bread-crumb mixture. Gently combine the ingredients with your hands. 
   
  4.  Cover the bowl and refrigerate the mixture for a couple of hours. 
   
  5.  Shape the meat mixture with your hands into uniform 2/3-inch balls. 
  Arrange them on a plate in one layer so they do not touch each other. Let 
  the meatballs stand at room temperature for 30 minutes. 
   
  6.  Melt the remaining butter in a saute pan or skillet over moderate heat. 
  When the foam starts to subside, add the meatballs. (Do not crowd the pan; 
  unless your pan is oversized, you will have to cook gthe meatballs in 
  batches and keep the cooked ones warm in a preheated 200 degree F oven.) 
  Saute the meatballs for about 5 minutes until they become brown on all 
  sides. Turn them as necessary, but do so gently. 
   
  7.  Transfer the 'koettbullar' to a warm platter and serve immediately. 
   
  Serves 8. 
   
  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 
  0-395-32210-3.  Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, 
  Cooking Echo, 7/92