Although associated worldwide with Sweden, köttbullar have Ottoman origins, introduced by King Charles XII at the beginning of the 18th century after his exile in the Ottoman Empire, and adapted to become the Swedish national dish.
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Köttbullar (Swedish Meatballs)
Traditional Swedish Köttbullar with creamy sauce and blueberry jam, step by step recipe.
- Sweden
- MAIN COURSES
- High protein
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 26 g
- Carbohydrates 14 g
- Fat 28 g
Story behind the dish
Preparation
Köttbullar (Swedish Meatballs) is a preparation from Sweden with easy difficulty. Reserve about 50 minutes in total (25 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of minced beef.
- Have ready: 200 g of minced pork.
- Have ready: 1 onion.
- Have ready: 50 g of breadcrumbs.
- Have ready: 100 ml of milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the breadcrumbs in the milk for 5 minutes until hydrated.
Soak the breadcrumbs in the milk for 5 minutes until hydrated. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the finely chopped onion until translucent.
Sauté the finely chopped onion until translucent, let it cool. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Mix the meats with the hydrated bread
Mix the meats with the hydrated bread, onion, egg, allspice and salt, until well combined. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Form small, uniform balls with wet hands.
Form small, uniform balls with wet hands. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown the meatballs in butter in batches until they are cooked...
Brown the meatballs in butter in batches until they are cooked inside and golden brown on the outside, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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In the same pan
In the same pan, add the broth and cream, cook until slightly thickened, return the meatballs and heat. Serve with cranberry jam. Serve on a preheated plate or platter if the dish must maintain temperature. Watch the exact point indicated; An extra minute can alter the result. Serve on a preheated plate or platter if the dish must maintain temperature.Watch the exact point indicated; An extra minute can alter the result.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Wetting your hands when forming the meatballs prevents the meat from sticking.
- Allspice is the signature spice in this dish, do not substitute regular pepper.
Variations
- Köttbullar with beef only
- Version with sauce without cream, lighter
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