Swedish-y meatballs. Swedish meatballs made with ground beef and pork are gently spiced, baked, and served with brown sour cream gravy Swedish Meatballs (Svenska Kottbullar). Swedish meatballs, or köttbullar, must be prepared, above all, with love. This is why 'Mom's meatballs' are a widespread concept in Sweden, and there are many different favourite recipes.
These Swedish meatballs are so tender and flavorful and much lighter than traditional recipes. These tasty Swedish Meatballs are always a hit with my family! They're lighter than most recipes but. You can have Swedish-y meatballs using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Swedish-y meatballs
- It’s 1 lb of ground beef and pork mix.
- Prepare 1 of egg.
- Prepare 4 slices of bread.
- You need 1 of large shallot, minced.
- It’s 3 tbsp of chopped fresh dill.
- You need 1 tsp of ground nutmeg.
- You need 2 cups of beef stock.
- Prepare 1 tbsp of cornstarch.
Swedish Meatballs Recipe – Köttbullar from Sweden. Every Swede has eaten them at least once in their Not exactly. Learn to make classic Swedish meatballs with Chowhound's straightforward, six-step recipe. These small meatballs can be used as an appetizer, as part of a meat.
Swedish-y meatballs instructions
- Put the bread slices in a bowl with 1 cup of water. Let soak a few minutes, then remove the bread and squeeze out as much liquid as you can from them..
- To a large mixing bowl, add the ground meat, egg, minced shallot, half the dill, and nutmeg. Crumble in the bread. Add a couple of healthy pinches of salt and several grinds of freshly cracked pepper, then knead it all together with your hands. Once the meat mixture is well combined, use your hands to roll them into balls approximately half the size of golf balls. You should end up with 24 to 30 meatballs..
- Put a large non-stick pan on medium heat. Once it's warmed up, add a tablespoon of butter. When the butter's completely melted, add the meatballs. You don't want to crowd the pan, so you'll have to cook the meatballs in batches. Turn them over frequently so they don't burn and brown evenly. It'll take about 15 minutes to cook each batch, depending on the size of your meatballs..
- Remove the meatballs to a paper-towel lined plate to drain. Skim any meaty chunks from the pan and drain all but a tablespoon of oil. Add the beef stock and bring to a simmer. Make a slurry by mixing the cornstarch with 1/2 cup of water until it's smooth. Whisk the slurry into the pan. Continue simmering until the sauce thickens to the consistency of gravy..
- Return the meatballs to the pan and let simmer in the gravy for a few minutes more. Toss in the remaining dill. Serve everything with mashed potatoes and lingonberry jam..
I changed the recipe to suit what I had on hand and my picky family liked it – I'm jotting down the variations so I can duplicate it. Swedish meatballs are one of the easiest, most delicious ways to switch up your weeknight meatball routine. Unlike their Italian counterpart, Swedish meatballs are warmly spiced (think. "Do you like our Swedish Meatballs or did you prefer the Italian sausage ?" "Dude, I gave her the Swedish meatball and she went nuts". "Becky over there is a FIEND for Swedish Meatballs ". How to make the best Swedish meatballs at home plus how to make the creamiest, most delicious sauce to serve them with. This recipe makes juicy and flavorful meatballs with a creamy, rich, and.