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home > recipes > meat > swedish meatballs: köttbullar
from Sweden This recipe is my mother's own recipe for these well-known Swedish delights, so feel honoured! In Sweden we have a saying: "Mammas köttbullar är bäst" ("Mother's meatballs are the best!") 1/2 kg minced meat (50% pork, 50% beef) 1 onion, middle size 1/2 teaspoon salt 1/2 teaspoon white pepper 1 egg 1 dl raspings (dried breadcrumbs) 1 dl milk (not the low-fat milk) some margarine for frying Let the crumbs and the milk swell for a while together. Beat the egg into the mixture. Chop the onion rather finely and add it into the bowl. Put in the minced meat and add the spices. Mix it all together thoroughly, taste it and add more salt and white pepper if necessary. Shape the minced meat to round balls with a diameter of about 2 cm. Fry them golden-brown in a frying pan, not too hot. Pick them up when they are ready. Put a stock cube and some crème fraîche in the frying pan and make a sauce of that by whipping it together. Serve the delicious meatballs with boiled potatoes and lingonberry jam, or shredded cabbage mixed with lingonberry jam, or pickled cucumber, or ... or ... Makes approx. 30 meatballs

Swedish Meatballs: Köttbullar


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list all recipes for MEAT (1007)
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list all recipes by ISABEL.BRATTKULL (4)


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keyword: swedish
keyword: meatballs:
keyword: köttbullar
ethnicity: scandinavian
recipes for meat
recipes by isabel.brattkull
Email Address:
(posted September 8, 2005)

from Sweden

This recipe is my mother's own recipe for these well-known Swedish delights, so feel honoured! In Sweden we have a saying: "Mammas köttbullar ä
r bäst" ("Mother's meatballs are the best!")

1/2 kg minced meat (50%
pork, 50% beef)
1
onion, middle size
1/2 teaspoon
salt
1/2 teaspoon white pepper
1
egg
1 dl raspings (dried breadcrumbs)
1 dl
milk (not the low-fat milk)
some
margarine for frying

Let the crumbs and the
milk swell for a while together. Beat the egg into the mixture. Chop the onion rather finely and add it into the bowl. Put in the minced meat and add the spices. Mix it all together thoroughly, taste it and add more salt and white pepper if necessary.

Shape the minced meat to round balls with a diameter of about 2 cm.
Fry them golden-brown in a frying pan, not too hot. Pick them up when they are ready. Put a stock cube and some crème fraîche in the frying pan and make a sauce of that by whipping it together.

Serve the delicious meatballs with boiled potatoes and
lingonberry jam, or shredded cabbage mixed with lingonberry jam, or pickled
cucumber, or ... or
...

Makes approx. 30 meatballs



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