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Köttbullar - Swedish Meatballs
There are almost as many recipes for Swedish meatballs as
there are Swedish amateur chefs. The three main types are: (1)
small, fried, served without sauce; (2) large, fried, served in
brown gravy; (3) medium size, boiled, served in sauce. The
present recipe is a very simple version of type-1 meatballs, a
children’s favourite.
Proceed as follows:
Ingredients:
1
2. Mix the ground beef, the onion, the egg and the bread
crumbs. Add some white pepper and salt to taste.
. Finely grate or chop the onion.
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·
·
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500 g ground beef
1 small onion
1 egg
50-75 ml dried bread
crumbs
vegetable oil (for
frying)
3
. Form into 30 walnut-size meatballs.
4. Heat 2 tbsp of vegetable oil in a large nonstick skillet
over medium heat. Sauté the meatballs in two batches
until browned on all sides and cooked through
(approximately ten minutes).
·
·
salt, pepper
The meatballs can be served alone as cocktail snacks or, as a meal, together with, e.g. mashed
potatoes and lingonberry jam.
For meatballs in a brown gravy, fry the meatballs in four batches. After each of the first three
batches add 3-4 tbsp of water to the skillet, stir and pour the water into a separate vessel. After
the fourth batch powder 1-2 tbsp all-purpose flour over the skillet, stir, add 3-4 tbsp cream,
stir, add the water from the first three batches, stir, add some Japanese soya sauce, stir and
bring to a slow boil, then add the fried meatballs and heat for a few minutes.
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