Swedish Meatballs (Kötbullar)
Category:
International |
Equipment:
Bowl, spoon, #40 scoop, half sheet pan, saucepan |
No. Servings:
9 |
Serving Size:
4 [1 oz. (30 g)] meatballs |
| |
|
Yield:
36 oz. (1 kg) |
|
| | Meatballs: |
| 1 lb. | * ground beef |
| 8 oz. | * ground pork |
| 2 ea. | * eggs |
| 4 oz. | mashed potatoes, cold |
| 2 oz. | bread crumbs |
| 4 fl. oz. | * milk |
| 1 1/2 tsp. | salt |
| 1/2 tsp. | ground black pepper |
| 1/4 tsp. | ground allspice |
| 1/4 tsp. | ground nutmeg |
| 1/4 tsp. | ground ginger |
| | Sauce: |
| 1 pt. | * brown sauce, demi-glace, or jus lié |
| 4 fl. oz. | * sour cream |
| to taste | salt |
| to taste | white pepper |
|
| | |
1 | Preheat oven to 350°F (177°C). | 2 | Combine the ground meats with the eggs, potatoes, bread crumbs, milk, and seasonings. Mix well. | 3 | Portion using a #40 scoop and shape into balls. | 4 | Place meatballs on a lightly greased half sheet pan. | 5 | **Bake 30 minutes. Check to ensure that internal temperature reaches 155°F (68°C). | 6 | Heat the brown sauce to a simmer and whip in the sour cream. Adjust seasoning. | 7 | Serve meatballs coated with the sauce. |
|
| Nutrition Information | | Calories | 384 | | Fat (g) | 19 | | Protein (g) | 19 | | Carbohydrate (g) | 32 | | Cholesterol (mg) | 106 | | Sodium (mg) | 3372 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
|