Swedish Meatballs Köttbullar Recipe
Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my Köttbullar Meatballs Recipe.
The original recipe comes from a colleague from Sweden.
Köttbullar is a traditional Swedish dish and most of us know the Swedish meatballs from the shopping trip to the furniture store Ikea.
Erik, the chef from Sweden, has created a homemade version together with me. This is a recipe refined by his grandmother in a chef’s style.
For our cream sauce we use veal stock. Thus the sauce becomes particularly fine and also exists in the star kitchen. In addition, we show a simple variant based on broth.
Be sure to pay attention to the potato variety when making your own mashed potatoes.
Mealy potatoes or potatoes that are mainly firm are ideal. This gives your puree a nice consistency.
You can also serve the Swedish Pflanzerl with boiled potatoes, which is even easier and tastes delicious!
We have taken mixed minced meat.
You can also take beef or elk meat.
With veal prepared you would have another noble variant for your guest kitchen.
Wish you good luck!
Table of Contents
1. Recipe Köttbullar Meatballs
The following is the guide with all ingredients and further tips for your perfect experience!
Here is the meatballs and meatballs comparison:
The Koettbullar are in comparison to Bavarian Meatballs Fleischpflanzerl in the consistency firmer and drier.
“Fleischpflanzerl” contain eggs and bread, which makes them fluffier.
The Kottbullar receive the desired binding and firmness by the addition of breadcrumbs.
I wish you good success. Questions about the recipe? Write me about the comment function at the end of the page.
Köttbullar with cream sauce
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare original Swedish meatballs.
Preparation Time
30 Min.
Cook Time
20 Min.
Ingredients
|
mashed potatoes |
||
| 400 | g | big potatoes |
| 4 | g | Salt |
| 40 | g | butter |
| 1 | pinches | Pepper |
| 1 | pinches | nutmeg |
| 150 | ml | Cream |
|
Swedish Meatballs |
||
| 2 | pc | shalotts |
| 10 | g | butter |
| 1 | pc | Bay leaf |
| 500 | g | minced meat (You can use beef/pig, beef, elk minced meat.) |
| 50 | ml | Cream |
| 40-80 | g | breadcrumbs (Reference value! Gluten-free variant: rice flour) |
| 5 | g | Salt |
| 6-8 | pinches | Pepper |
| 15-25 | g | Dijon mustard |
| 50 | g | clarified butter |
|
Cream sauce |
||
| 1 | pc | big onion |
| 1 | pc | glove of garlic |
| 10 | g | clarified butter |
| 15 | g | tomato puree |
| 50 | ml | wine |
| 250 | ml | veal stock (or beef broth) |
| 5 | g | corn starch (I like to use puree to tie sauce!) |
| 150 | ml | Cream |
| 50 | g | butter |
| 1 | pinches | Salt |
| 1 | pinches | bell pepper yellow |
|
Prepare peas |
||
| 15 | g | butter |
| 300 | g | peas (green peas) |
| 4 | pinches | Salt |
| 3 | pinches | Pepper |
|
Decoration and Additions |
||
| 40-70 | g | Cranberries (Cranberries cofitüre) |
| 4 | pc | Parsley |
Instruction
Prepare mashed potatoes
Wash and peel the potatoes, cut into even slices and cook until soft in boiling salted water.
Prepare puree
Drain the remaining water and season the potatoes with salt, pepper and nutmeg.
Prepare puree
Mix the potatoes quickly with a mixer and add the cream little by little.
As an alternative to mashed potatoes, boil the potatoes with or without peel in salted water.
Then drain, (peel), toss in butter, finish with parsley, salt, pepper and nutmeg and keep warm.
Prepare onions
Finely dice the shallots and sauté in butter with the bay leaf for 15 minutes at medium temperature until colourless.
Erik told me his grandmother used to do it this way.
The bay leaf gives the meatballs a special flavour.
Prepare minced mass
Then remove the bay leaf and mix the shallots with the remaining Köttbullar ingredients in a large bowl.
Season the meat mixture with salt, pepper and mustard.
Optionally, you can add herbs.
Prepare Köttbullar
Form small Köttbullar balls and fry in clarified butter in a pan.
Alternatively, you can also prepare the meatballs in the oven, see the note in the article above.
Keep Köttbullar warm in the oven at 100°C until serving.
Prepare Köttbullar cream sauce
For the Köttbullar sauce, remove the fat from the pan, finely dice the peeled onion and garlic and sauté in the pan.
Add the tomato paste and brown until light brown.
Deglaze with wine, add stock or veal stock and bring to the boil.
You can bind the sauce now with starch mixed in cold water or later with mashed potatoes.
Bring the sauce to the boil, slowly add the cream and season with salt and pepper.
Prepare the sauce next to the stove for serving.
Peas Preparation
Heat the butter in a saucepan, add the peas and pour in a little water.
Season the peas with salt and pepper, cover and cook quickly.
At the end of cooking, remove the lid and let the liquid evaporate.
Place the peas in the butter stock ready for serving.
Serve
Prepare heated plates and arrange the mashed potatoes.
Add Köttbullar and cover with the sauce, add peas.
Derve decorated with cranberries and parsley.
Cousine
Keyword
2. Calories and Nutritional Values
3. Prepare Köttbullar Meatballs in the Oven
You can easily prepare the Meat Balls in the oven.
Place the formed balls on an oiled baking tray and cook them at 140-150°C hot air for about 35-45 minutes.
I advise against higher temperatures, because otherwise the meat balls can rise and break too strongly.
Due to the selected temperature range the meatballs cook evenly and get a nice colour at the end.
4. Prepare Koettbullar in a frying Pan and Cook Sauce
This is the traditional way of preparation Swedish Meat Balls.
Brown the formed meatballs in a pan in oil or as Erik says with clarified butter.
Then place the fried balls on a plate.
The frying in the pan has formed roasting substances, which you use for the sauce.
Remove the remaining oil from the pan, add the onion and garlic cubes and prepare a light brown sauce with tomato paste.
Clarified butter produces the typical Swedish taste, says Erik the cook!
Tip from chef Thomas Sixt
Deglaze the sauce with white wine or red wine, add stock or veal stock, bring to the boil and slowly add the cream.
You can bind the sauce later with some mashed potatoes.
5. More Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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