Difference between revisions of "Swedish Meatballs"
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Serve them with [[Potato#Mashing|mashed potatoes]] with a veal based brown sauce made with [[cream|cream]] and lingonberry preserve or [[Cranberry Sauce|cranberry preserve]]. | Serve them with [[Potato#Mashing|mashed potatoes]] with a veal based brown sauce made with [[cream|cream]] and lingonberry preserve or [[Cranberry Sauce|cranberry preserve]]. | ||
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Revision as of 18:45, 8 May 2012
| Cuisine of Sweden
Swedish meatballs (Köttbullar)
All recipes are based on the following basic, or minimum, recipe for Swedish meatballs; Servings: 4, Time: 30 minutes
Ingredients
- 250 g, 9 oz ground beef
- 250 g, 9 oz ground pork
- 1 egg
- 50 mL, 1/4 cup dried bread crumbs
- 200 - 300 mL, 3/4 - 1 1/4 cup(s) fluid, like water, milk or cream
- 1 small onion
- salt, pepper
- butter for frying
Procedure
- Combine the liquid ingredients and the bread crumbs in a bowl and let it sit for 7-8 minutes.
- Finely chop or grate the onion.
- Combine the ground beef, ground pork, egg, chopped onion, salt and pepper in the bowl.
- Make round meatballs, approximately 2-3 centimeters (1 inch) in diameter.
- Pan fry the meatballs on medium heat in a frying pan with butter for approximately 3-5 minutes. Fry them on all sides until they are brown and not pink in the middle. Shaking the pan occasionally will help the meatballs cook evenly.
Serve them with mashed potatoes with a veal based brown sauce made with cream and lingonberry preserve or cranberry preserve.
