------ Kõttbullar - Swedish Meatballs -----
Köttbullar med gräddsås (meatballs with cream sauce) is widely thought of as Sweden's national dish. Köttbullar are smaller and have a diferent flavour to Italian meatballs and are nearly always served with a cream sauce. The recipe first appeared in a book by the legendary Cajsa Warg, published in 1755, and has been a firm favourite ever since.
Köttbullar are light, delicate and a real treat. Often served in a traditional style, with potato purée or boiled potatoes & cream sauce with lingonberry jam on the side.
Of course, you might want to know what the authentic recipe is. The short answer is that there is not an authentic method. If you asked ten Swedes about making köttbullar you would get ten different answers. They would be similar for sure, but most Swedish cooks will have their own way and so will use a bit more or a bit less of this or that.
Here is a recipe for you to try.
- 1/2 cup dry bread crumbs
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (or grated)
- 3/4 lbs ground beef and ground pork (about 1/2 each)
- 2 tablespoons honey
- 1 large egg
- 1 tablespoon ground allspice
- salt and black pepper
- 3 tablespoons unsalted butter
1) Mixed bread crumbs and cream together and let stand for about 30 min.
2) Add all the rest of the ingredients (except the butter) and mix.
3) Roll dollops of meat mixture into balls with your hands.
4) Fry them over medium-low heat in frying pan, turning them often to make sure they get cooked from all sides. 7 - 10 minutes.
Swedish Meatballs are most often served with a rich cream gravy, potatoes and of course the Lingonberry Jam.