Köttbullar (Swedish meatballs)

Swedish meatballs have gotten pretty famous abroad and the Swedish furniture store IKEA has probably contributed a bunch to that, don’t you think? This meal is one of my favorites and very easy to do, so let’s make this together.

Side dish

Potatoes
Lingonberries (or jam)

Meatballs

500g (~1 pound) ground meat (preferable a mix of beef and pork otherwise beef)
1 dl (~60-70g or 2/3-3/4 cup) dry breadcrumbs
100g (100ml or ~1/2 cup) whipping/cooking cream
1 onion
1 egg
1 Tsp salt and a bit of pepper

Mix breadcrumbs and cream and let that soak for a bit. In the meantime you can prepare the potatoes and boil them and chop the onion, which we want in our meatballs. When we’ve got a paste of breadcrumbs and cream, add the rest of the ingredients for the meatballs and mix them together to a meat paste. Form meatballs and fry them with butter in a pan.

Sauce

Meat juice from the frying pan
Calf stock – ca. 2 Tbsp concentrated meat extract + 200-300ml (about 1-1,5 cup) water or 200-300ml liquified stock
100g (100ml or ~1/2 cup) whipping/cooking cream
1 Tbsp starch

When the meatballs are done, take them out of the pan and add the stock, cream and starch and stir that and let it cook until you have a smooth creamy sauce. I would suggest that you add the stock a little bit at a time and that you taste so that it doesn’t turn out to strong but smooth and creamy. Now just serve everything on a plate and don’t forget the lingonberries!

This dish is very easy and is done pretty quickly, so don’t be afraid to try it out.

I wish you a lot of fun with this recipe!
Your one and only Swede

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