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.
Cuisine: Swedish
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
Top 10 things to do in Swanage, DorsetYou will fall in love Read More
Best Holidays in Antibes – Travel GuideAntibes is a charming coastal town Read More
St Tropez: Luxury Beach Escape of the Year!Things to do | Getting Read More
If you love Italy and you think France is just one of Read More
Easy and Quick Shakshouka RecipeShakshouka, also known as shakshuka or chakchouka, is Read More
Quick and Easy Bouillabaisse RecipeBouillabaisse is a traditional fish stew that originated Read More
Creamy Potato Soup RecipeA delicious recipe for the winter – just what Read More
Some of the most beautiful or peacefuljetties where you can find yourselfSharing Read More
Book accommodation in a unique and unusual venue. Something worth taking lots Read More
The best time to travel Europe in Spring, Summer, Autumn, WinterIt all Read More
THE BEST PLACES, WHEN AND WHERE TO SEE FLOWERS IN BLOOMThe Netherlands, Read More
Where And When To See Beautiful Flowers In Full BloomAustralia, France, Nepal, Read More
Travel-and-home uses affiliate links at no extra cost to you. Please see the disclaimer link at the bottom of this article and scroll to “Advertiser Disclosure”.
Copyright ©2023 TRAVEL AND HOME® All Rights Reserved.| Disclaimer | Privacy & Cookie Policy