SWEDISH MEATBALLS
When it comes to Swedish meatballs, this version by Aquavit chef Emma Bengtsson is the traditional, authentic, and downright out-of-this-world gold standard. Her mother's recipe, which "stuck with her for life," was good enough to be a staple on the Aquavit menu. IKEA is the source for the Swedish ingredients, including essential lingonberry jam. Makes 4 dozen meatballs.
Provided by Emma Bengtsson
Categories appetizer
Time 2h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Sauce and meatballs, part 1: Start the sauce by adding beef stock to a saucepan over medium-high heat; boil, uncovered, until reduced by half, 15 minutes. Meanwhile, prepare the meatballs: In a medium bowl, whisk together bread crumbs, milk, allspice, salt, and mustard. Add the egg and whisk again. Allow liquid to absorb into the breadcrumbs, 10 minutes.
- Meatballs, part 2: Line a rimmed baking sheet with parchment paper. Place beef and pork in a large bowl (or just beef, if you aren't using pork); add the milk and breadcrumb mixture, and combine well with your hands. Roll into balls, about 1 ounce (2 tablespoons) each, and set aside on the baking sheet. (Use a cookie scoop to measure out the balls, if you wish.) Chill 45 minutes to one hour.
- Sauce, part 2: Add cream to the reduced beef stock. Leave over medium heat, uncovered, until reduced by ⅓, about 30 minutes. (Stay nearby to make sure the sauce doesn't boil over.)
- Potato purée: Add potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, 20 minutes. When potatoes are cooked, drain well; then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds. Run potatoes through a food mill or ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes. Set aside, uncovered, while making meatballs.(Note: Potato purée can be made a day ahead and stored in a covered container in the refrigerator. To reheat, add to pot with a splash of milk and stir over low heat until hot.)
- Sauce, part 3: When the cream has reduced by ⅓, finish the sauce by stirring in the lingonberry jam. Add salt to taste. (Chef Bengtsson suggests adding salt to all sauces after they have reduced.)
- Meatballs, part 3: Melt 3 tablespoons butter in a large nonstick skillet over high heat. When butter is foamy, add first batch of chilled meatballs in an even layer. Reduce heat slightly to medium-high and cook on all sides until browned on the outside but still slightly pink in the middle, about 5 minutes. Cook remaining meatballs in 1-2 more batches, adding more butter if necessary. If butter browns too fast or starts to burn, wipe out the pan and use fresh butter. (Meatballs can be made in advance up to this point and refrigerated for 5-6 days or frozen in zip-top bags for up to 2 weeks.)
- Assembly: Strain cream sauce into a bowl through a fine-mesh strainer to ensure smooth consistency. Place a big spoonful of potato purée on a plate, along with 6-8 meatballs and a dollop of lingonberry jam. Spoon cream sauce over the meatballs and garnish with chopped parsley. Serve immediately.
ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR)
Simply Succulent! A great dish that Bird's Dutch/German mom would make for me when I was growing up. It's overlooked sometimes how recipes are an heirloom of our family heritage. I'm glad she gave me this recipe to remember her with. For Chef #107583's lighter, healthier version, try Recipe #279517
Provided by 2Bleu
Categories Meat
Time 2h
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
- In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
- in a med bowl, soak the bread crumbs in the cream. Set aside.
- Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
- Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
- Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
- When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
- Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
- Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.
Nutrition Facts : Calories 610.7, Fat 55.1, SaturatedFat 31.5, Cholesterol 235.1, Sodium 616, Carbohydrate 9.4, Fiber 0.6, Sugar 1, Protein 20.1
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
SWEDISH MEATBALLS (KOTTBULLAR)
A genuine, and one of the most quoted Swedish recipes for meatballs. With a few variations, it is found in almost every Swedish cookbook. This variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones served cold that one finds on the Smorgasbord. At Christmas, some Swedes like a little "Christmas touch" and add a little allspice and ginger. If you're really ambitious, you'll buy whole meat and grind it yourself. It makes a great difference!
Provided by Andreacute Grisell
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Fry the onion light yellow in a little butter.
- Soak the breadcrumbs in the liquid.
- Mix everything well and add spices to taste.
- Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
- Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
- Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
- Boil for a few minutes.
- Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
- Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.
Nutrition Facts : Calories 715.4, Fat 56.7, SaturatedFat 31.2, Cholesterol 271.3, Sodium 278.2, Carbohydrate 22.9, Fiber 2.3, Sugar 1.4, Protein 28.9
KOTTBULLAR (SWEDISH MEATBALLS)
Make and share this Kottbullar (Swedish Meatballs) recipe from Food.com.
Provided by Darkhunter
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine onion, egg, mustard and meat. Mix together, season with salt and pepper. If too liquid, add breadcrumbs until a ball will hold together.
- Roll into 1 inch meatballs and roll in breadcrumbs. Let rest 5 minutes.
- Melt butter in a skillet and fry meatballs at medium temperature until lightly brown. Remove meatballs and reserve.
- Add cream to skillet. Add pepper to taste and enough chicken stock to make a a nice creamy gravy. Add meatballs and cook until heated through.
- Serve meatballs and the cream sauce together with mashed or boiled potatoes.
Nutrition Facts : Calories 594.3, Fat 47.1, SaturatedFat 23, Cholesterol 243.7, Sodium 191.5, Carbohydrate 5.8, Fiber 0.5, Sugar 1.4, Protein 35.5
ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR) (MADE LIGHTER)
Chef #107583 revised our Recipe #269147 for the 'Make it Healthier' Tag game. He brought down the calories from 610 and the fat from a whopping 55.1. We thank you Chef #107583 very much, and so do our waistlines! He also suggested that it makes a wonderful meatloaf. Sounds delightful! :)
Provided by 2Bleu
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly and set aside and set aside. In a med bowl, soak the bread crumbs in the cream and set that aside.
- In a small saucepan, brown the onion in the 1 tbsp margarine. Let cool then add egg substitute to the onion mixture. Add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if necessary to give a smooth consistency.
- Roll the meat into bite-sized meatballs and arrange them on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
- Melt a 1 stick of margarine and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more margarine to the pan if needed. When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
- Stir juice back into the pan with flour to create a roux. Season with more white pepper.
- Pour cream and milk into the pan and stir until slightly thickened. Add cardamom, nutmeg and allspice. Cook a minute or two longer.
- Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.
Nutrition Facts : Calories 282.1, Fat 15.7, SaturatedFat 4.3, Cholesterol 53.1, Sodium 503.6, Carbohydrate 14.5, Fiber 0.7, Sugar 4.6, Protein 20.3
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