| 1 | Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl. |
| 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 | 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 | Cover the bowl and refrigerate the mixture for a couple of hours. |
| 8 | 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 | 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 °F oven). |
| 14 | Saute the meatballs for about 5 minutes until they become brown on all sides. |
| 15 | Turn them as necessary, but do so gently. |
| 16 | Transfer the "koettbullar" to a warm platter and serve immediately. |
| 17 | Serves 8 |
