Koettbullar (Swedish Meatballs)

1. 1. Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl.
2. 2. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat.
3. When the foam starts to subside, add the onions and saute them for about 2 minutes.
4. Let cool slightly.
5. 3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture.
6. Gently combine the ingredients with your hands.
7. 4. Cover the bowl and refrigerate the mixture for a couple of hours.
8. 5. Shape the meat mixture with your hands into uniform 2/3-inch balls.
9. Arrange them on a plate in one layer so they do not touch each other.
10. Let the meatballs stand at room temperature for 30 minutes.
11. 6. Melt the remaining butter in a saute pan or skillet over moderate heat.
12. When the foam starts to subside, add the meatballs.
13. (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.
14. ) Sautei the meatballs for about 5 minutes until they become brown on all sides.
15. Turn them as necessary, but do so gently.
16. 7. Transfer the 'koettbullar' to a warm platter and serve immediately.
17. Serves 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3.
18. Houghton Mifflin, Boston.