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Köttbullar - Swedish Meatballs
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the meatballs
- 1 tbsp chives
- 1 tbsp dill
- 1 tbsp parsley
- 600 g mixed minced meat
- 1 onion
- 1 tbsp butter
- 60 g breadcrumbs
- 100 ml milk
- 1/2 tsp nutmeg
- 1 tsp ground cloves
- 2 tsp freshly ground pepper
- Salt
- 2 tbsp frying oil
For the sauce
- 1 tbsp butter
- 1 tbsp flour
- 400 ml beef stock
- 1 tbsp soy sauce
- 250 ml cream
- 1/2 lemon, squeezed
- Salt and pepper
Also
- Lingonberries from the jar
- Mashed potatoes (see basic recipe for mashed potatoes)
Instructions
- Finely chop all the herbs. Finely dice the onion and fry lightly in butter. In a large bowl, mix all the ingredients for the meatballs evenly. With moistened hands, shape the mixture into balls about the size of a golf ball. (Usually, classic Swedish köttbullar are slightly smaller, but here we tried a slightly larger version).
- Heat the oil in a non-stick frying pan and fry the meatballs on all sides over a medium heat until they are nicely browned on the outside and cooked on the inside. It is important not to overcrowd the pan, so fry the meatballs in batches.
- Set the fried meatballs aside. (The frying fat should only be discarded if it contains too much dark residue at this stage, which would later give the sauce a bitter taste. In this case, proceed to the next step in a clean pan).
- Add butter to the frying fat and melt briefly, add flour and sweat until it has gained some colour. Deglaze with beef stock while stirring and reduce. Add soy sauce, then cream and continue to reduce briefly over medium heat. Season with lemon juice, salt and a good amount of pepper.
- Return the meatballs with their meat juices to the sauce and warm up briefly before serving with lingonberries and creamy mashed potatoes.
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