Meat Balls, or Kott Buller

Ingredients

• one and a half pounds meat
• two cups stale bread
• one egg

Method

1. 1

   Pass the meat through the machine with onions; add stale bread soaked in beer or milk, egg, pepper, and salt.

2. 2

   Beat well until smooth; roll to about three and a half inches around and three-quarters inch thick; fry in bacon or beef fat until brown on both sides.

3. 3

   Serve for breakfast or luncheon with potatoes or vegetables.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 204. The excerpt below is the record exactly as published.

Meat Balls, or Kott Buller ( Boulets ) a la Suedoise Take one and a half pounds meat; pass it through the machine about once with two nice-sized onions; then add two cups stale bread soaked in beer or ale (if not at hand, milk will do instead), one egg

Cook this with the app: pantry check, scaling, and the assistant.