Swedish Köttbullar
Köttbullar is one of the best-selling dishes at a well-known Swedish furniture giant. And I have recreated the Nordic meatballs and show you step by step how to make the succulent meatballs at home. The brown sauce was also a must on my plate, but instead of mashed potatoes, I used fine spaetzle. It's worth trying and the feeling of being on vacation in Sweden is included - bon appétit!
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 2 portions
Swedish Köttbullar
- 500 g spaetzle
- 500 g minced beef
- 1 onion
- Breadcrumbs
- 1 egg
- 1 tsp mustard
- Parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Oil
For the sauce
- 1 onion
- 50 g flour
- 50 g butter
- 200 ml cream
- 300 ml beef stock
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 pinch of nutmeg
- 1 teaspoon salt
- 1/2 tsp pepper
Preparation
- Mix the minced meat, breadcrumbs, diced onion, egg, mustard, parsley, salt and pepper in a bowl.
- With wet hands, form approx. 4 cm meatballs and fry them in hot oil.
- Remove and set aside.
- For the sauce, dice the onion and add to the pan with the butter. Sauté until translucent.
- Add the flour to the pan and stir everything together with a whisk. As soon as the flour turns slightly brown, pour in the cold cream and beef stock.
- Bring to the boil while stirring until a creamy sauce is formed.
- Season the sauce with salt, pepper, nutmeg, sugar and lemon juice and simmer for a further 5 minutes.
- Now add the previously fried meatballs and simmer over a low heat for a further 10 minutes.
- Cook the spaetzle and then drain.
Now everything can be placed on the plates and nothing stands in the way of a Swedish evening.
