Koettbullar (Swedish Meatballs)

These are good to serve at a buffett table in a crock pot.

Ingredients:
1/2 c Unseasoned bread crumbs
1/2 c Half and half cream
4 tb Unsalted butter
1/4 c Minced white onions
1/3 lb Ground beef
1/3 lb Ground veal
1/3 lb Ground pork
1 lg Egg
1/8 ts Freshly grated nutmeg
1/2 ts Salt (or to taste)
1/4 ts Freshly ground black pepper

Directions:
Soak the bread crumbs in the half and half
for 5 minutes in a large mixing bowl.
Melt 1 tablespoon of the butter in a
small skillet over low to moderate heat.
When the foam starts to subside,
add the onions and saute them for about 2 minutes.
Let cool slightly. Add the beef, veal, pork, egg nutmeg,
salt, pepper, and onions to the bread-crumb mixture.
Gently combine the ingredients with your hands.
Cover the bowl and refrigerate the mixture for a couple of hours.
Shape the meat mixture with your hands into uniform 2/3-inch balls.
Arrange them on a plate in one layer so they do not touch each other.
Let the meatballs stand at room temperature for 30 minutes.
Melt the remaining butter in a saute pan or skillet over moderate heat.
When the foam starts to subside, add the meatballs.
(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.)
Saute the meatballs for about 5 minutes until
they become brown on all sides.
Turn them as necessary, but do so gently.
Transfer the 'koettbullar'
to a warm platter and serve immediately.