Köttbullar recipe

Small pan-fried balls of mixed beef and pork bound with soaked breadcrumbs, finished in a cream sauce and served with potatoes and lingonberries.

55 minutesmedium12 ingredients

Ingredients

• 500 g ground beef and pork mix
• 25 g breadcrumbs
• 250 ml whipping cream
• 1 yellow onion
• 1 egg
• 40 g butter
• 1 tbsp plain flour
• 300 ml beef stock
• 800 g potatoes
• 200 g lingonberry jam
• 1 tsp salt
• 1 pinch white pepper

How to make Köttbullar

1. Stir 25 g breadcrumbs into 250 ml cream and leave them to swell for 10 minutes.
2. Finely chop 1 onion and soften it in 40 g butter without letting it colour, then let it cool.
3. Mix 500 g ground beef and pork with the soaked crumbs, the onion, 1 egg, 1 tsp salt and a pinch of white pepper until smooth, then roll about 30 balls of 3 cm with wet hands.
4. Boil 800 g peeled potatoes in salted water for about 20 minutes.
5. Brown the meatballs in batches in 40 g butter over medium heat, shaking the pan, for 6 to 8 minutes until cooked through, then set them aside.
6. Melt 40 g butter in the same pan, whisk in 1 tbsp flour for 1 minute, then whisk in 300 ml beef stock and the remaining 150 ml cream and simmer for 5 minutes until the sauce coats a spoon.
7. Return the meatballs to the sauce for 3 to 4 minutes, adjust the seasoning, and serve with the potatoes and 200 g lingonberry jam.

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