CLASSIC SWEDISH MEATBALLS RECIPE: HOW TO MAKE IT
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining 1 cup evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.
Nutrition Facts : Calories 36 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR) | ALLRECIPES
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine European Scandinavian
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, CarbohydrateContent 11.9 g, CholesterolContent 107.6 mg, FatContent 21.3 g, FiberContent 0.6 g, ProteinContent 16.9 g, SaturatedFatContent 10.6 g, SodiumContent 794.2 mg, SugarContent 3.2 g
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