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Köttbullar mit Erbsen und Kartoffeln, Rahmsauce und Preiselbeeren.
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5 from 4 votes
Köttbullar with potatoes and cream sauce
Köttbullar original recipe for Swedish Meatballs presented by Erik the Swedish chef and Thomas Sixt.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Courses
Keyword: Glutenfreie Rezepte
Servings: 4 Portionen
Calories: 1198kcal
Author: Thomas Sixt
mashed potatoes
  • 400 g big potatoes
  • 4 g salt
  • 40 g Butter
  • 1 pinches pepper
  • 1 pinches nutmeg
  • 150 ml cream
Köttbullar/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
Prepare mashed potatoes
  • Wash and peel the potatoes, cut into even slices and cook until soft in boiling salted water. Drain the remaining water and season the potatoes with salt, pepper and nutmeg. 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.
Preparing Köttbullar
  • 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. 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. 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.
Sideboards and decoration
  • Prepare heated plates, arrange the mashed potatoes, add Köttbullar and cover with the sauce, add peas, serve decorated with cranberries and parsley.

4. Calories Koettbullar with cream sauce, mashed potatoes and peas

Nutrition Facts
Köttbullar with potatoes and cream sauce
Amount Per Serving
Calories 1198 Calories from Fat 837
% Daily Value*
Fat 93g143%
Saturated Fat 53g331%
Polyunsaturated Fat 4g
Monounsaturated Fat 29g
Cholesterol 329mg110%
Sodium 2136mg93%
Potassium 1182mg34%
Carbohydrates 49g16%
Fiber 8g33%
Sugar 8g9%
Protein 43g86%
* Percent Daily Values are based on a 2000 calorie diet.