Swedish meatballs Köttbullar
Swedish-style fried meatballs with cream sauce
Swedish meatballs Köttbullar
Swedish-style fried meatballs with cream sauce
Ingredients
| FRICKADELS: |
| ground beef 250 g |
| minced pork 250 g |
| egg 1 pc |
| cream (or milk) 200-300 ml |
| onion (finely chopped) 2,5 tbsp. l. |
| breadcrumbs 50 ml |
| boiled potatoes (cooled) 2 pcs. |
| butter 4-5 tbsp. |
| vegetable oil |
| salt |
| white and allspice |
| SAUCE: |
| cream 100 ml |
| water (or beef broth) 200 ml |
| soy sauce |
| flour 1 tbsp. |
| salt |
| white pepper |
Instructions
Step 1
Fry the onion until golden with two tablespoons of butter, mash the potatoes and lightly moisten the breadcrumbs with water.
Step 2
Mix all the ingredients to make a homogeneous mince of the required density and sprinkle liberally with salt, add white pepper and (if desired) finely ground allspice.
Step 3
Make round meatballs out of the mince and dip them in flour, then fry over low heat in plenty of oil.
Step 4
Prepare the sauce. Bring water or beef stock to the boil in a saucepan. Strain the stock and add the cream. Thicken the sauce to taste by sprinkling it with flour.
Step 5
Add spices and serve the sauce and meatballs with freshly boiled potatoes, lingonberry jam, green salad leaves and pickled or pickled gherkins.
