Swedish Kottbullar or Danish Frikadeller

Name: Swedish Kottbullar or Danish Frikadeller
Yield: makes 12 or more servings
Ingredients: 1/2 cup bread or cracker crumbs; 1 cup cream or half-and-half, 2/3 cup optional; 4 tablespoons (1/2 stick) butter, 1 tablespoon optional; 1 medium onion, minced; Salt and black pepper to taste; 1/2 pound each ground pork, veal, and beef, or 1 1/2 pounds ground pork; Pinch of ground cloves or allspice or 1/2 teaspoon ground ginger; 2 tablespoons flour, optional; 3/4 cup beef or chicken stock, preferably homemade (page 160), or water, optional

December 14, 2011

In general, these are milder than Italian-style meatballs (Polpette, page 53), with cooked onion and no garlic or cheese. Often served with a cream sauce (and lingonberries), they can be made without one, skewered on toothpicks, and passed at parties. A combination of pork, veal, and beef is best here, but if I had to choose only one meat it would unquestionably be pork.

Recipe notes

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