Köttbullar
The Quirky Foodster Team
Ingredients
- Ground beef — 250 g (9 oz)
- Ground pork — 250 g (9 oz)
- Breadcrumbs — 60 g (0.7 cup)
- Milk — 100 ml (0.4 cup)
- Large Egg — 1
- Medium Onion, finely grated — 0.5
- Ground allspice — 0.5 tsp
- Salt and pepper — to taste
- Butter, for frying — 3 tbsp
- Plain flour — 2 tbsp
- Beef stock — 300 ml (1.25 cups)
- Double cream — 150 ml (0.6 cup)
- Soy sauce — 1 tsp
- Rårörda lingon (lingonberry preserve) — to serve
Method
- Soak breadcrumbs in milk for 5 minutes to soften.
- Combine soaked breadcrumbs with beef, pork, egg, grated onion, allspice, salt and pepper; mix gently until just combined.
- Roll the mixture into small, even meatballs, about 2.5 cm (1 in) across.
- Melt butter in a large frying pan and fry the meatballs in batches until browned all over and cooked through, about 8–10 minutes per batch; set aside.
- Add flour to the pan drippings and cook for 1 minute, whisking.
- Gradually whisk in the beef stock, then the cream and soy sauce; simmer until thickened, about 5 minutes.
- Return the meatballs to the sauce and heat through for 2–3 minutes.
- Serve with mashed potato and lingonberry preserve.
Introduction: Perhaps Sweden’s most famous export, Köttbullar are tender pork and beef meatballs served in a rich cream sauce with mashed potato and tart lingonberry preserve — a combination of sweet, savoury and creamy that defines Swedish home cooking.
Cultural Background: Perhaps Sweden’s most famous export, Köttbullar are tender pork and beef meatballs served in a rich cream sauce with mashed potato and tart lingonberry preserve — a combination of sweet, savoury and creamy that defines Swedish home cooking.
Tips: Don’t overmix the meat mixture or the meatballs will be tough. Keep meatballs uniform in size for even cooking.
Variations: A vegetarian version uses plant-based mince and vegetable stock, replacing cream with a plant-based alternative. Some cooks add a touch of grated potato to the mix for extra tenderness.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot.
Nutrition: 560 kcal | Protein 32 g | Carbs 18 g | Fat 38 g
FAQs:
Q: Why allspice?
A: It’s the signature warm spice in Swedish meatballs, distinguishing them from other countries’ versions.
Q: Can I bake instead of fry?
A: Yes, bake at 200°C (400°F) for 15–18 minutes, though pan-frying gives better browning and flavour.
- Ground beef — 250 g (9 oz)
- Ground pork — 250 g (9 oz)
- Breadcrumbs — 60 g (0.7 cup)
- Milk — 100 ml (0.4 cup)
- Large Egg — 1
- Medium Onion, finely grated — 0.5
- Ground allspice — 0.5 tsp
- Salt and pepper — to taste
- Butter, for frying — 3 tbsp
- Plain flour — 2 tbsp
- Beef stock — 300 ml (1.25 cups)
- Double cream — 150 ml (0.6 cup)
- Soy sauce — 1 tsp
- Rårörda lingon (lingonberry preserve) — to serve
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