Swedish Meatballs; köttbullar

Swedish Meatballs;  köttbullar

Meatballs are a classic dish in many countries. In Sweden, they are unavoidable. They have been widely popularized by the furniture giant. Personally, I have tasted these only once without finding any interest in them. It’s nothing more than junk food.
As we weren’t really motivated to order some at the restaurant, I cooked some one evening at the apartment we were renting in Stockholm. So we bought more, more quality meatballs, and I improvised the sauce with what I had available. Nothing spectacular, but it was really, really good.
I then promised myself to do it again very soon when I got home.

There is nothing simpler to do. And I cooked them the same way as in Stockholm, with a delicious sauce, the originality of which lies in the use of soy sauce. And of course, we served them with mashed potatoes and cranberry jam. During our stay, we had to buy a jar of the latter every two days. If we could, we would have filled our suitcases with these pots.
Lingonberries are small berries, closer to cranberries than currants. For a long time I thought it was the same thing. At home, we often talked about currants using the term cranberries.
They can be easily found in Swedish forests like wild blueberries, which are from the same family. These weren’t quite ripe yet.

LingonberriesLingonberries

On the other hand, in France, it is more difficult to find. Again, you can go to the furniture store. The pot costs an arm, but hey, you have to have fun. I hope to find some frozen now that the holidays are approaching. And I think I’ll take the opportunity to stock up.

Swedish Meatballs; köttbullar:

Dumplings:

400g ground beef
400g minced pork
1 onion
75g breadcrumbs
70g milk
1 egg
1 tbsp mustard (old fashioned)
nutmeg
salt pepper
oil

Finely chop the onion and cook it in a little oil.

Mix the meats, the warm onion, the breadcrumbs, the milk, the egg, the mustard and season.
Make small dumplings. I made between 30 and 40 with these proportions.

Book cool.

Sauce:

20 dumplings
1 tbsp cornstarch
300ml beef stock
1 tbsp soy sauce
2 tbsp heavy cream
oil, butter
salt pepper

Melt a little butter in a drizzle of oil.
Brown the meatballs over high heat on all sides.
Dilute the cornstarch with a little broth.
add the broth, cornstarch and soy sauce to the pan.

Simmer for about 10 minutes, stirring occasionally. The sauce will thicken and become thick.
Add the cream and simmer for a few minutes.
Serve immediately with mashed potatoes and cranberry jam.

Swedish meatballs, potatoes and cranberries

To finish: the dumplings can be frozen once made. So we can make a lot of it.


In the absence of cranberry jam, we may be able to make a little cranberry sauce.


For a quick mash, I cook potatoes cut into pieces in a microwave-safe casserole dish. When they come out, I mash them with a manual potato masher. I add a little butter and hot milk at the same time. That’s all.


The sauce is delicious. Provide some bread for sauce.


And you will notice the pretty towel, completely Swedish. The motifs represent the horse of Dolecarlia, a region north of Stockholm. These are small handmade wooden horses. We love!

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