Kottbullar

Kottbullar Recipe - Swedish Meatballs with Beef, Veal, and Pork

Region / culture: Sweden | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kottbullar, also known as Swedish meatballs, are a classic dish that is loved by many around the world. These flavorful meatballs are typically served with creamy gravy, mashed potatoes, and lingonberry or cranberry preserves.

History

Kottbullar originated in Sweden and have been a staple in Swedish cuisine for centuries. They gained popularity in the United States thanks to the Swedish furniture store IKEA, which serves them in their cafeterias.

Ingredients

7 oz (198 g) ground beef
7 oz (198 g) ground veal
3.5 oz (99 g) ground pork
1 egg
0.5 cup water
0.5 cup heavy cream
3 tbsp finely chopped onions
3 tbsp dry breadcrumbs
2 small boiled potatoes, cold and mashed
salt
white pepper
0.25 tsp epice riche
allspice
ginger
4-5 tbsp butter

How to prepare

In a small amount of butter, lightly fry the onion until it turns a pale yellow color.
Soak the breadcrumbs in the liquid.
Combine all ingredients and season with spices to your liking.
Shape the mixture into 1-inch meatballs.
Coat a plate with a small amount of flour and place the meatballs on it. Fry the meatballs on all sides in a generous amount of butter.
Transfer the meatballs to a heated plate. In the remaining fat, fry the flour and then add the stock and cream.
Allow the mixture to boil for a few minutes.
Season with soy sauce, salt, and pepper to taste. Pour the hot sauce over the meatballs.
Serve the meatballs hot with mashed potatoes, pickled cucumber, and lingonberry or cranberry preserves.

Variations

Use ground turkey or chicken instead of beef, veal, and pork for a lighter version.
Add chopped herbs like parsley or dill for extra flavor.
Serve the meatballs with a creamy dill sauce instead of gravy.

Cooking Tips & Tricks

Make sure to fry the onions until they are pale yellow to bring out their sweetness.

- Soak the breadcrumbs in liquid to ensure the meatballs stay moist.

- Season the meatballs with spices like allspice and ginger for a traditional Swedish flavor.

- Fry the meatballs in butter for a rich and flavorful crust.

Serving Suggestions

Serve Kottbullar hot with mashed potatoes, pickled cucumber, and lingonberry or cranberry preserves.

Cooking Techniques

Fry the meatballs in butter for a rich and flavorful crust.

- Make sure to fry the onions until they are pale yellow to bring out their sweetness.

Ingredient Substitutions

Use ground chicken or turkey instead of veal for a lighter version.

- Use gluten-free breadcrumbs for a gluten-free option.

Make Ahead Tips

You can prepare the meatball mixture ahead of time and refrigerate it until ready to cook.

- Cooked meatballs can be frozen and reheated later.

Presentation Ideas

Serve the meatballs on a bed of creamy mashed potatoes. - Garnish with fresh herbs like parsley or dill.

Pairing Recommendations

Serve Kottbullar with a side of lingonberry or cranberry preserves for a sweet and tangy contrast.

- Pair with a crisp salad or steamed vegetables for a balanced meal.

Storage and Reheating Instructions

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kottbullar contains approximately 300 calories.

Carbohydrates

Each serving of Kottbullar contains approximately 10 grams of carbohydrates.

Fats

Each serving of Kottbullar contains approximately 20 grams of fats.

Proteins

Each serving of Kottbullar contains approximately 15 grams of proteins.

Vitamins and minerals

Kottbullar are a good source of iron, zinc, and vitamin B12.

Alergens

Kottbullar contain eggs, dairy, and gluten from breadcrumbs.

Summary

Kottbullar are a rich and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. They are a good source of iron, zinc, and vitamin B12.

Summary

Kottbullar are a classic Swedish dish that is loved for their rich and flavorful taste. Serve them with creamy gravy, mashed potatoes, and lingonberry or cranberry preserves for a traditional Swedish meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I had just come home from a long day of work. As I flipped through the old cookbook that had been passed down to me from my grandmother, I stumbled upon the recipe for Kottbullar - Swedish meatballs.

I had never tried Swedish meatballs before, but the ingredients and instructions seemed simple enough. Ground beef, breadcrumbs, onions, and a few spices were all that was needed to create these delicious meatballs. I decided to give it a try and see if I could recreate the flavors that I had only heard about in passing.

As I gathered the ingredients and started mixing them together, memories of my childhood flooded back to me. I remembered my own grandmother standing in the kitchen, teaching me how to cook and sharing stories of her own culinary adventures. She had learned to make Kottbullar from a Swedish neighbor many years ago and had passed the recipe down to me.

I could still hear her voice as she guided me through the process, reminding me to season the meat just right and to form the meatballs with care. She always said that the secret to a good meatball was in the seasoning and the shape - too much salt or too large of a meatball could ruin the dish.

As the meatballs sizzled in the pan, I couldn't help but feel a sense of pride and accomplishment. I had taken a recipe that had been handed down through generations and made it my own. The aroma of the meatballs filled the air, and I knew that they would be a hit with my family.

When I finally sat down to taste my creation, I was not disappointed. The Kottbullar were tender and flavorful, just like I remembered from my grandmother's kitchen. The blend of spices and herbs was perfect, and I could almost imagine myself back in Sweden, enjoying a home-cooked meal with loved ones.

From that day on, Kottbullar became a staple in my own kitchen. I would make them for family gatherings, potlucks, and even just for a cozy night in. Each time I made them, I would think of my grandmother and all the memories we had shared in the kitchen.

As I grew older, I continued to experiment with the recipe, adding my own twists and variations. Sometimes I would swap out the beef for turkey or pork, or add different herbs and spices for a new flavor profile. But no matter how much I tinkered with the recipe, the essence of the Kottbullar always remained the same - a taste of tradition and love.

Now, as I pass the recipe down to my own grandchildren, I can only hope that they will find as much joy and satisfaction in making Kottbullar as I have. Cooking is not just about following instructions - it's about creating memories, honoring traditions, and sharing love through food.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I encourage you to give Kottbullar a chance. Who knows, maybe you'll create your own culinary masterpiece and carry on the legacy of this beloved dish for generations to come.