Köttbullar (Swedish meatballs)
Köttbullar, aka Swedish meatballs, are the perfect party food! These bite-sized balls of deliciousness hail from Sweden and are made with a mix of ground beef and pork, spices like allspice and nutmeg, and creamy breadcrumbs.
Served with a dollop of lingonberry jam and a side of fluffy mashed potatoes, they’re always a crowd-pleaser!
WE MADE THIS!
Swedish meatballs have a long history that can be traced back to the 18th century. They were originally a way for Swedish farmers to make use of their leftover meat and stale bread, and they quickly became a beloved national dish. Swedish meatballs even have their own holiday, Köttbullens Dag, which is celebrated every year on March 9th. We love a meatball day.
Of course, you don’t have to wait until then to knock up a batch. We loved making these and can’t wait to have a large Köttbullar platter for Eurovision!
Most Köttbullar recipes are pretty similar – why mess with something that’s pretty much perfect? We worked from Visit Sweden’s recipe and the result was delicious. A triumph!
Mix the breadcrumbs, single cream, concentrated beef stock and egg in a bowl. Leave to rest for 5 minutes.
Meanwhile, fry the onion in butter until soft. Add to the breadcrumb mixture.
Next, add the beef, pork and allspice to the mixture. Season with salt & pepper. Gently work everything together with your hands.
Take 1 tbsp of the mixture and roll into a ball with wet hands. Repeat until you have lots of meatballs!
Fry the meatballs in butter over medium heat until browned and thoroughly cooked – usually 10-12 minutes. Remove from the pan and set aside.
Mix the cornstarch with the double cream, then add to the pan you just used. Add the stock and soy sauce then whisk before bringing to boil. When the sauce thickens, season with salt & pepper, and stir through some lingonberry jam. Tip the meatballs back into the sauce to coat.
Serve with fluffy mashed potatoes, lingonberry jam and chopped parsley!
These baked vegetarian Swedish meatballs are made with lentils & cremini mushrooms. This recipe takes 1 hour 30 minutes to make so plan ahead!