Meatballs are a classic Swedish dish, possibly even the most famous of Swedish foods thanks to the Muppets. They are slightly spicy, light and very very delicious. I should clarify here, not chilli spicy, but baking spicy, and it sincerely works. Traditionally these would be served with boiled potato’s, a creamy gravy and lingon sylt (like a cranberry sauce). I’m missing the lingon, and didn’t really want to wait for the boiled potato’s today, so the meatballs turned into snacks. The verdict in the house was yum, and I can guarantee if you give these babies a try you’re sure to get a similar response yourself.
I choose to make a double batch when I made these so I could freeze them as quick dinners. They will easily reheat in the oven or added into a quick pasta sauce to create a last-minute meal. Honestly though I’m just as happy with a small bowl of meatballs and some blanched green veggies. Easy and delicious.
Kottbullar (Swedish Meatballs)
makes approx 2 doz meatballs
- 250g minced pork
- 250g minced beef
- 1 cup fresh breadcrumbs, preferably from white bread
- 1 brown onion minced
- 1 tbl sp. chopped chives
- 1 tsp ground cloves or All Spice
- 1 tsp ground black pepper
- 1 tsp salt
- 150ml cream
- 1 egg
- butter to cook
- 3 tbl spoon water.
To begin with create breadcrumbs from your bread, trying to make them fairly small. This is step one where the food processor might help. Blend the cream and water together and then add the breadcrumbs and allow to soak whilst you are preparing the rest of the ingredients.
Mince your onions either in a food processor, or grate them, failing that cut as small as possible to help with blending into the meat. Cook off your onion over a low heat in some butter until soft and transparent. Allow to cool and then add to your cream/bread mix.
In a large bowl combine your meat, seasoning and egg and then add in the bread mix. Combine well.
Pre-heat a frying pan and melt some butter. You can cook the meat balls in oil, but the flavour will be much better in butter in my opinion. Roll your meatballs between the palm of your hands to create balls approx 1.5-2cm in diameter. Place in the pan and fry, turning gently to brown evenly.
It is best to cook these in batches so you have room to move or your meatballs will start to disintegrate.
Either serve hot or cold with potato’s, gravy, some cranberry sauce(or lingon if you can get it) and a green salad.
Happy Cooking and Happy Eating,
recipe adapted from Served from the Swedish Kitchen by ICA bokforlag