How To make Koettbullar (Swedish Meatballs)
1/2 c Unseasoned bread crumbs
1/2 c Half and half cream
4 tb Unsalted butter
1/4 c Minced white onions
1/3 lb Ground beef
1/3 lb Ground veal
1/3 lb Ground pork
1 lg Egg
1/8 ts Freshly grated nutmeg
1/2 ts Salt (or to taste)
1/4 ts Freshly ground black pepper
1. Soak the bread crumbs in the half and half for 5 minutes in a large
mixing bowl. 2. Melt 1 tablespoon of the butter in a small skillet over low to moderate
heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly. 3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the
bread-crumb mixture. Gently combine the ingredients with your hands. 4. Cover the bowl and refrigerate the mixture for a couple of hours.
5. Shape the meat mixture with your hands into uniform 2/3-inch balls.
Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes. 6. Melt the remaining butter in a saute pan or skillet over moderate heat.
When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook gthe meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. 7. Transfer the 'koettbullar' to a warm platter and serve immediately.
Serves 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer,
Cooking Echo, 7/92
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4 T butter, 1 large onion (diced), 2 t salt, 1 T brandy, ½ C panko bread crumbs, ¼ C milk, 1½ T flour, 1 C chicken broth, ½ C heavy cream, 1 t Dijon mustard, ½ pound ground beef, ½ pound pork, 1` egg, 2 minced garlic cloves, ½ t pepper, ½ t allspice, ¼ t ground ginger, ¼ t nutmeg
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Swedish Meatballs : The Secret I Did NOT Expect...
Ep3. I went to Sweden to learn how to make Swedish Meatballs aka Köttbullar. Very different from Italian meatballs. Big thanks to Chef Niklas Ekstedt for having me ! SquareSpace 10% off your 1st order using
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ?
- Ep2 : The juiciest Italian Meatballs I have ever made !
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs...
- Ep4 : My Initiation to True Turkish Meatballs...
- Ep5 : Can I Create a Perfectly Round Meatball ?
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Swedish Meatballs Recipe
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❂ Ingredients:
For meatballs:
1.10 lb. Ground meat (60% beef, 40% pork)
1 cup Bread crumbs
1 Egg
1/2 cup Milk
1/2 tsp Allspice ground
1/2 tsp Nutmeg ground
1/2 tsp Garlic powder
1/2 cup Onion (finely chopped)
Salt/Pepper to taste
Fresh parsley chopped
Olive oil
Butter
For sauce:
4 tbsp. Butter
3 tbsp. Flour
2 cups Beef broth
1 cup Heavy cream
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard
Salt and Pepper to taste
❂ Cooking process
⁃ In a medium sized bowl combine ground meat, panko breadcrumbs, milk, fried onion, egg, allspice, nutmeg, garlic powder, pepper and salt. Mix until combined.
⁃ Roll into 2 inch meatballs. In a large skillet heat olive oil and butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Turn off the fire and cover with lid.
⁃ For sauce add butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
⁃ Add the sauce to the skillet with meatballs and simmer for another 1-2 minutes.
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