Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, köttbullar (swedish meatballs). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Kottbullar are known all over the world as Swedish meatballs.
Köttbullar (Swedish meatballs) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Köttbullar (Swedish meatballs) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook köttbullar (swedish meatballs) using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Köttbullar (Swedish meatballs):
- Take For the meatballs:
- Prepare 5 tablespoon breadcrumbs
- Make ready 5 tablespoon milk
- Make ready 300 gram pork mince
- Get 300 gram beef mince
- Get Half a red onion (grated)
- Make ready 1 egg, lightly beaten
- Prepare 4 allspice, crushed
- Make ready Butter for frying
- Get Sat and pepper
- Get For the cream sauce:
- Prepare 300 ml hot water
- Make ready 1 beef stock cube
- Get 3 tablespoon plain flour
- Make ready 100 ml milk
- Get 1.5 tablespoon soy sauce
- Make ready 4 tablespoon cream (double or single)
Köttbullar are smaller and have a diferent flavour to Italian meatballs and are nearly always served with a cream sauce. Erik, the chef from Sweden, has created a homemade version of the Köttbullar together with me. This is a recipe refined by his grandmother in a chef's style. For our Köttbullar cream sauce we use veal stock.
Instructions to make Köttbullar (Swedish meatballs):
- Assemble all ingredients
- Put the breadcrumbs and 5 tbsp milk in a bowl and leave to soak
- Put all the mince in a mixing bowl with the red onion, allspice and egg with some salt and pepper (I tend to go light on salt and heavy on pepper). And mix for a couple of minutes.
- Add the soaked breadcrumbs and mix a bit more until evenly mixed through
- Take about a tablespoon of mixture and roll into a ball. Do this until all the mixture is gone, you should end up with around 35-40 meatballs
- Heat a tbsp of butter in a big frying pan on medium high heat, fry half of the meatballs until nicely browned
- Turn heat down and cook for 7-8 minutes, be sure to shake the pan every now and then. Remove and keep warm.
- Repeat 6 & 7 with remaining meatballs
- Optional steps for the cream sauce: take the pan off the heat and add the hot water and scrape up any meat stuck to the pan and simmer for 2 minutes
- Sieve into a saucepan and add the stock cube. Stir until dissolved
- Mix the flour and milk until dissolved and whisk into the saucepan then simmer for 5 minutes
- Add the soy sauce and cream, heat for 2 minutes whilst stirring
- Serve meatballs with lingonberry sauce (or cranberry if you can't find it), mashed potatoes, pressed cucumbers, and a light coating of cream sauce. Put the rest of the sauce in a jug for people to help themselves
A genuine, and one of the most quoted Swedish recipes for meatballs. With a few variations, it is found in almost every Swedish cookbook. This variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones served cold that one finds on the Smorgasbord. At Christmas, some Swedes like a little "Christmas touch" and add a little allspice and ginger. Swedish meatballs, or köttbullar, must be prepared, above all, with love.
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