[Althea]

Sma Kottbullar
(Small Swedish Meatballs)

1 Tbls butter
4 Tbls finely chopped onion
1 clove garlic finely chopped

Sautee onion and garlic in the butter for about 5 minutes until the onion is soft and translucent, but not brown.

1 large boiled potato mashed (1 cup)
3 Tbls fine dry bread crumbs
1 Lb lean ground beef
1/3 cup heavy cream or milk
1 Tsp salt
1 egg
1 Tbls finely chopped parsley (optional)

In a large bowl, combine all of the above ingredients. Knead with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.

Shape into small ball about 1" diameter. Arrange the meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least an hour before cooking.

Cook in an iron skillet on medium heat in 2 tbls butter or oil. Keep rolling them in the pan so they cook evenly. Add more butter or oil as needed for each batch. Transfer each finished batch to a casserole or baking dish and place in 200 degree oven to keep warm.

Serve as is for an appetizer or for a main course serve with mashed potatoes and gravey made with the skillet juice, 1tbls flour, 3/4 cup milk or cream. Brown flour, add milk stirring constantly, boil for 2 minutes until thick and creamy.