Elvas Swedish Meatballs Sma Kottbullar Made Lighter Recipes
ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR)
Simply Succulent! A great dish that Bird's Dutch/German mom would make for me when I was growing up. It's overlooked sometimes how recipes are an heirloom of our family heritage. I'm glad she gave me this recipe to remember her with. For Chef #107583's lighter, healthier version, try Recipe #279517
Provided by 2Bleu
Categories Meat
Time 2h
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
- In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
- in a med bowl, soak the bread crumbs in the cream. Set aside.
- Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
- Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
- Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
- When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
- Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
- Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.
Nutrition Facts : Calories 610.7, Fat 55.1, SaturatedFat 31.5, Cholesterol 235.1, Sodium 616, Carbohydrate 9.4, Fiber 0.6, Sugar 1, Protein 20.1
ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR) (MADE LIGHTER)
Chef #107583 revised our Recipe #269147 for the 'Make it Healthier' Tag game. He brought down the calories from 610 and the fat from a whopping 55.1. We thank you Chef #107583 very much, and so do our waistlines! He also suggested that it makes a wonderful meatloaf. Sounds delightful! :)
Provided by 2Bleu
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly and set aside and set aside. In a med bowl, soak the bread crumbs in the cream and set that aside.
- In a small saucepan, brown the onion in the 1 tbsp margarine. Let cool then add egg substitute to the onion mixture. Add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if necessary to give a smooth consistency.
- Roll the meat into bite-sized meatballs and arrange them on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
- Melt a 1 stick of margarine and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more margarine to the pan if needed. When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
- Stir juice back into the pan with flour to create a roux. Season with more white pepper.
- Pour cream and milk into the pan and stir until slightly thickened. Add cardamom, nutmeg and allspice. Cook a minute or two longer.
- Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.
Nutrition Facts : Calories 282.1, Fat 15.7, SaturatedFat 4.3, Cholesterol 53.1, Sodium 503.6, Carbohydrate 14.5, Fiber 0.7, Sugar 4.6, Protein 20.3
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