Introducing Food Fridays : Köttbullar

Introducing Food Fridays : Köttbullar

Par Bianca Aponte

Introducing Food Fridays : Köttbullar

At Linnea Lund we are passionate about culture exchange. This is no secret, our products while inspired by all things Sweden are also inspired by French style and are handmade in Italy by great artisans. We believe the holidays are the best time for sharing and exchanging recipes and traditions with your family, friends and colleagues. This is why at Linnea Lund we want to share a little of our Swedish culture with you!

For the month of December we are introducing Food Fridays! Every Friday we will share one of our favorite Swedish dishes for you and your loved ones to try out at home. Today’s recipe is for the famous Köttbullar! (Pronounced Shot-boo-lahr)

Ingredients:

Meatballs:


▢1 small onion finely minced

▢ 250 g lean ground beef

▢ 250 g ground pork

▢ 30 g breadcrumbs

▢ 1 large egg

▢ 1 teaspoon salt

▢ 1 teaspoon ground white pepper

▢100 g stick butter or ½ cup oil

▢ Cornstarch if needed


Cream Gravy:

▢ 2 tablespoons all-purpose flour

▢ 500 ml beef stock

▢ 200 ml milk

▢ 1 teaspoon soy sauce

▢ 3 tablespoons heavy cream optional

▢ 1 tablespoon lingonberry or red currant jam

▢ 1 teaspoon salt

▢ 1 teaspoon ground white pepper

Instructions:

Meatballs:

  1. In a large cast-iron or non-stick skillet, sauté one diced onion in ½ tablespoon butter until translucent. Remove from the pan and place in a bowl of the stand mixer or another large bowl. Let cool to room temperature.
  2. To the bowl with onions, add the pound of ground beef and pork blend, ¼ cup breadcrumbs, 1 large egg, 1 teaspoon salt, and 1 teaspoon white pepper.
  3. Mix, using the paddle attachment on your mixer, on medium-low speed until the meat mixture appears just blended (alternatively, use your hands).
  4. Roll the meat into medium-size balls (about an inch in diameter).
  5. Heat the remaining butter until bubbly, but not smoking. Fry the meatballs, often turning, until they're golden brown; transfer to a plate lined with a paper towel.

Cream Gravy:

  1. Drain off the excess butter from the skillet, leaving 1 tablespoon.
  2. Over medium-low heat, whisk 2 tablespoons of flour in butter until lightly browned, about 1 minute. Gradually stir in 2 cups of beef broth and 1 cup milk, constantly whisking, until slightly thickened.
  3. Add 1 teaspoon of soy sauce and 2 tablespoons of heavy cream, if using. Return to simmer and cook for a couple of minutes until the gravy thickens.
  4. Season with 1 teaspoon of each salt and white pepper. Lastly, stir in 1 tablespoon lingonberry jam until well mixed.
  5. Return the meatballs to the skillet with the sauce and stir to cover and warm thoroughly.
  6. Garnish with parsley, if desired, and serve immediately. Enjoy!


Serve the meatballs with rårörda lingon (lingonberry), mashed potatoes, pressed cucumber and a light coating of the sauce. Pour the rest of the cream sauce into a jug for people to help themselves to if they want more.

 

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