In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter.
Ingredients
Meatballs:
- ½lb ground beef
- ½lb ground pork (or veal)
- 1 egg
- 1-1¼ cup cream or milk
- 2½ tablespoon (1 small) onion, finely chopped
- ¼ cup rusk flour (or dried breadcrumbs)
- 2 small boiled yukon gold potatoes, cold
- 2 tablespoon real butter
- salt, white pepper, 1 dash allspice (optional)
Cream Sauce:
- ½ cup cream (condensided milk)
- 1 cup beef stock beef broth
- ¼ teaspoon soy sauce
- 1 tablespoon white flour
- 1 tablespoon real butter
- salt and white pepper, to taste
Yield: ~30 meatballs
Serves: ~3 people
Directions:
For Meatballs:
- Fry the onion till golden in a couple of tablespoons of lightly browned butter.
- Mash the potatoes
- Mix all the ingredients until meatball consistency.
- Flavor with salt, white pepper and (optional) a little finely crushed allspice.
- Shape the mixture into 1 inch thick, round balls and transfer to a floured cutting board.
- Fry them slowly in plenty of butter.
Cream Sauce:
- Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
- Add Beef Stock and Cream until desired thickness.Season well with salt and pepper.
- Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.
Enjoy with a friend!
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