Köttbullar is a Swedish Meatball that is deliciously easy to make and fabulously tasting. Basically, it is meatballs in a white sauce, but a creamy white sauce. Delicious.
I found this recipe many years ago, during the ’70s and this nostalgic recipe is still a favorite after all these years. Old recipes are often tried and tested through many years, and you know you can make them and your family will love it.
One of the reasons why I love, it is also the fact that it is basically a one-dish recipe, therefore less dishwashing for me. 🙂 Especially when we’re on holiday.
Time: 30 min.
Melt the butter and add the onions. Cook for about 5 min.
Now combine the onions, mashed potato, breadcrumbs, meat, 80 ml cream, salt, egg, and parsley.
Mix vigorously until all ingredients are mixed thoroughly.
Shape into small balls, and arrange in an ovenproof baking dish. Cover and chill for about one hour before cooking.
Now, melt 25 ml butter and 25ml oil in a large heavy frying pan. Add the meatballs, reduce the heat, and fry on all sides for about 8 to 10 min. (Add more butter and oil if needed and only fry a small amount at a time.)
Transfer each batch to a casserole or baking dish and keep warm.
Then, pour off all but a thin film of fat from the pan and stir in the 12.5 ml flour. Quickly stir in the 190 ml cream and heat for 2 to 3 minutes until thickened. Pour over meatballs and serve.
Although it already contains potato, I still love serving it with mashed potato. (Traditionally it was served with Lingonberry sauce.)
However, you can also serve it with pumpkin or fried potato.
Another great idea is to serve it with pasta.
You need something to soak up that delicious sauce, so freshly baked bread is also a winner.
Traditionally the Köttbullar (meatballs) was made with a mixture of beef and pork or veal. It is up to you, should you wish to use only one type of meat or a mixture of two.
“The closest substitute of lingonberry, cranberry belongs to the same family as lingonberry. You can also make cranberry sauce to replace lingonberry preserve in various dishes including duck breasts and more. It brings the same tart and sweet taste to your dish as lingonberry.” – organicfacts.net