Köttbullar - Swedish Meatballs

Swedish Köttbullar, or meatballs, are a beloved classic often cherished at festivities like Midsummer and Christmas. This rendition marries succulent meatballs with a rich cream sauce, serving as a comforting and decadent main course.

Ingredients

🥩 500g Ground pork
🥩 500g Ground beef
🧅 Several whole onions, finely chopped
🥚 5 eggs
🥔 5 potatoes, boiled and mashed
🧂 Salt
🧂 Pepper
🌿 Whole allspice berries, freshly ground
🧈 Butter for frying
📦 Bouillon
🥛 Cream (Arla brand)
🍇 Blackcurrant jelly
🐟 Anchovies
🥒 Cucumber slices for salad
🫐 Lingonberries
🌿 Fresh parsley for garnish

Instructions

1- Prepare the Meatballs:

• Finely chop a generous amount of onions.
• In a large metal mixing bowl, combine the ground pork and ground beef. Optionally, add ground veal.

2- Mix Ingredients:

• Introduce the chopped onions and eggs into the mixture.
• Boil and mash the potatoes, then add them to the bowl for binding.

3- Season the Mixture:

• Season the mixture with salt, pepper, and freshly ground allspice using a mortar and pestle.
• Thoroughly mix all ingredients by hand until well combined.

4- Shape and Fry the Meatballs:

• Wet your hands to prevent sticking and shape the mixture into small, uniform balls.
• Heat butter in a frying pan over medium heat.

5- Fry Until Cooked:

• Fry the meatballs until they're deeply browned and cooked through, checking for an internal temperature of at least 76°C using the TFA Thermolack digital meat thermometer.

6- Prepare the Cream Sauce:

• In a small saucepan, combine bouillon, cream, blackcurrant jelly, and anchovies.
• Whisk the ingredients together until smooth.

7- Simmer the Sauce:

• Bring the sauce to a gentle simmer, stirring occasionally, until it thickens and the flavors meld.

8- Serve the Dish:

• Serve meatballs hot with mashed potatoes (piped for decoration if desired).
• Drizzle the rich cream sauce over the meatballs.
• Garnish with vibrant lingonberries and fresh cucumber salad.
• Sprinkle finely chopped parsley over the dish for an added fresh note.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: Approximately 4-6
Equipment: Large metal mixing bowl, Small white ceramic bowls, Frying pans (non-stick or cast iron-like), Spatula, Piping bag (for mashed potatoes), Chef's knife, Wooden cutting board, Mortar and pestle, Small saucepan for sauce, Whisk, TFA Thermolack digital meat thermometer, Commercial gas stove

Cooking Tips

• Use a lot of onions for a juicy, flavorful meatball.
• Boiled potatoes serve as a gluten-free binder, ensuring moist, intact meatballs.
• Combine pork and beef (and optionally veal) for optimal texture and flavor.
• Freshly grind allspice for an enhanced aroma.
• Butter not only helps in frying but elevates the taste of the meatballs.
• Anchovies add depth and a saltiness to the cream sauce.

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