Köttbullar

Swedish meatballs in cream gravy with lingonberry.

Ingredients

• 400 g Ground beef
• 200 g Ground pork
• 1 Onion
• ½ cup Breadcrumbs
• ½ cup Milk
• 1 Egg
• 1 tsp Allspice
• ½ tsp Nutmeg
• 4 tbsp Butter
• 2 tbsp Flour
• 1½ cups Beef stock
• ½ cup Cream
• 2 tsp Salt

Method

1. Soak the crumbs — Soak the breadcrumbs in the milk for 10 minutes.
2. Mix the meat — Combine the meats, grated onion, egg, soaked crumbs, allspice, nutmeg and salt and work until smooth.
3. Chill — Rest the mixture in the fridge for 30 minutes so it firms up.
4. Roll and fry — Roll small balls with wet hands and fry in butter, shaking the pan, until browned all over.
5. Make the gravy — Stir the flour into the pan fat, then whisk in the stock and cream and simmer until it coats a spoon.
6. Köttbullar is ready — Return the meatballs to the gravy and serve with mashed potato and lingonberry jam.

More Sweden recipes

• Gravlax
• Kanelbullar