During the sixteenth century, the cooks of Sweden began developing a serving style that put all the food for the meal on one table at the same time. When the custom first got started, the offerings were very simple, consisting primarily of a little bread, butter, cheese and some herring. Little by little, however, more and more dishes were added to the table. The invention of canning allowed people to increase the selection with foods that were out of the season, which was a great luxury at the time. Today the traditional smorgasbord is still served at the Operakallaren restaurant in Stockholm, Sweden. Meatballs are a standard part of the Operakallaren smorgasbord.
- 3 tablespoons dried breadcrumbs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground chuck
- 1/2 cup chopped onion
- 4 tablespoons vegetable oil
In a bowl, combine the breadcrumbs, cream, salt and pepper.
Add the ground chuck and onion to the breadcrumb mixture and combine.
With wet hands, form the mixture into meatballs about the size of small walnuts.
In a 12-inch skillet, heat the vegetable oil over medium heat. Carefully add the meatballs and saute until well browned on all sides, about 5 minutes. Shake the pan back and forth during cooking to prevent the meatballs from sticking.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
388 calories; 30g total fat; 96mg cholesterol; 391mg sodium; 6g carbohydrates; 1g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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