Swedish Meatballs | Köttbullar

Name: Swedish Meatballs | Köttbullar
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European
Ingredients: 12 oz angus beef (ground, 80/20); 12 oz pork (ground, 80/20); 1 cup white bread (crumbs, no crust); 1/4 cup milk; 2 egg yolks; 1/2 cup onion (finely diced); 3 tbsp clarified butter; 1/2 tsp black pepper (freshly ground); 1/4 tsp allspice (freshly ground); 1/4 tsp nutmeg (freshly grated); 2 tsp kosher salt (adjust to taste); 3 cups brown stock; 1/4 cup heavy whipping cream; 1.5 oz wheat flour (all-purpose); 3 tbsp lingonberry preserves, smooth puree; 1/2 tsp black pepper (freshly ground, adjust to taste)

7 steps

Prep:5minCook:20min

We had an impressive educational block in my culinary school — a couple of weeks to learn some signature recipes from international cuisines. This recipe is from that block. For those thinking Nordic food seemed bland, Scandinavian in general and Swedish recipes will be the most surprising.

Updated at: Thu, 17 Aug 2023 12:04:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories621.5 kcal (31%)

Total Fat39.6 g (57%)

Carbs25.7 g (10%)

Sugars9.5 g (11%)

Protein40.6 g (81%)

Sodium1446.8 mg (72%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

for meatballs

12 ozangus beef

12 ozpork

¼ cupmilk

½ cuponion

3 Tbspclarified butter

½ tspblack pepper

¼ tspallspice

¼ tspnutmeg

for sauce

3 cupsbrown stock

¼ cupheavy whipping cream

1.5 ozwheat flour

all-purpose

3 Tbsplingonberry preserves

smooth puree

½ tspblack pepper

freshly ground, adjust to taste

Instructions

Step 1

Preheat oven 350F.

Step 2

Combine bread crumbs and milk and let them soak at room temperature for 15-20 minutes.

Step 3

Heat 1 tbsp of clarified butter in a skillet over medium heat. Season and saute onions until sweet and translucent. Do not caramelize them. Reserve 2 tbsp of clarified butter for frying meatballs.

Step 4

Combine all meatballs ingredients in a bowl of a stand mixer. Using the paddle attachment, process the mixture at medium speed for 1-2 minutes. Use a 1-ounce measuring scoop to form meatballs.

Step 5

Heat reserved 2 tbsp clarified butter in a nonstick saute pan over medium-high heat. Quickly brown meatballs batch by batch, making sure it is always one layer of them on the bottom of the pan. Meatballs should be browned, but not cooked when you transfer them into a deep baking dish.

Step 6

After frying meatballs, there will be a lot of goodness — meat juices and a combination of three fats — on the bottom of the pan. Place the pan over medium heat, add flour and cook it, constantly stirring for 1-2 minutes. Slowly add brown stock and heavy whipping cream and cook a thick sauce, whisking. Season to taste. Add lingonberry preserves puree at the end and adjust the taste again.

Step 7

Pour hot sauce over meatballs to cover 3/4 of them and place baking dishes with them into the hot oven for 10-15 minutes. My favorite way to serve these meatballs is with Jensen's Frestelse.

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