Recipe

Köttbullar recipe

Name: Köttbullar recipe
Ingredients: 200 g Schweinefleisch; 300 g Rind-, Kalb-, Lamm- oder Elchhackfleisch; 1 Ei; 100 g Paniermehl; 200 ml Schlagobers oder Milch; Salz & Pfeffer

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What is a long-cherished tradition in Sweden also tastes very good in German-speaking countries. We are talking about Köttbullar. These tasty meatballs are made similarly to Frikadellen or Buletten from minced pork or beef. In Sweden and Finland, the minced meat is sometimes even made from moose meat. With the addition of egg, breadcrumbs, chopped onions, and a few spices, these meatballs are not exactly high art, but the cream sauce in combination with lingonberries is a true culinary delight.

Recipe Köttbullar

Boiled potatoes or mashed potatoes go particularly well with Köttbullar. The dish tastes especially delicious with a generous tablespoon of lingonberries and a few Danish cucumber slices. If preparing Köttbullar in a pan is too much effort for you, you can also prepare the small meatballs in a deep fryer or on a baking sheet. In hot fat, the meatballs only need two to three minutes; on a baking sheet, the Köttbullar are ready in a preheated oven at 190 degrees after 20-30 minutes.

Small tip:Köttbullar can be frozen excellently, so larger quantities can easily be prepared.

Photo by Janine, meinhaushalt.at

Ingredients

200 g pork
300 g minced beef, veal, lamb, or moose meat
1 egg
100 g breadcrumbs
200 ml heavy cream or milk
Salt & pepper

Preparation

For the tasty Köttbullar meatballs, the ground meat is mixed with the breadcrumbs and about 50ml of milk.
Then let the mixture rest so the meat has time to absorb the liquid.
In the meantime, the onions are diced very finely and finally mixed with the ground meat.
Now add the egg, salt and pepper, before the meat mixture is allowed to rest for a while again.
A little butter is now melted in a fairly large pan.
While the fat heats up, you can form about 20-30 meatballs from the ground meat mixture.
To make the meatballs even, you can occasionally moisten your hands with lukewarm water.
This makes it easy to shape the balls into neat, round forms.
Finally, cook the meatballs over medium heat until they have taken on a nice brown color.
Then set the Köttbullar aside on a plate.
Now clean the mushrooms, trim off the stems and cut them into thin strips.
The mushroom slices can be lightly sautéed in the meat juices before the mixture is topped up with the remaining milk.
Now add the roast stock and the sauce thickener, season to taste, and add the meatballs to the sauce so they can warm through again.

Tips & Notes

Köttbullar freeze very well, so you can easily make larger quantities.

Recipe Köttbullar

Ingredients

Preparation

Tips & Notes

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