OTHER LANGUAGES: German
Today I’ll show you my Kottbullar Swedish 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 of the Köttbullar together with me. This is a recipe refined by his grandmother in a chef’s style.
For our Köttbullar 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 prepare the Köttbullar with 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!
1. Prepare Koettbullar in the Oven
You can easily prepare the Köttbullar in the oven. Place the formed Köttbullar balls on an oiled baking tray and cook the Köttbullar 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.
2. Prepare Koettbullar in a frying Pan and Cook Sauce
This is the traditional way of preparation for Köttbullar… Brown the formed meatballs in a pan in oil or as Erik says with clarified butter. Then place the fried Köttbullar 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 Köttbullar taste, says Erik the cook!
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 Köttbullar sauce later with some mashed potatoes.
3. Recipe Koettbullar Swedish Meatballs
The following is the recipe with all ingredients and further tips for your perfect Köttbullar 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.
OTHER LANGUAGES: German