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Assiette de köttbullar, boulettes de viande suédoises dorées nappées de sauce brune à la crème, avec purée de pommes de terre, confiture d'airelles et concombre mariné à l'aneth
Team Curcuma

Köttbullar (Swedish meatballs)

The famous Swedish meatballs: a beef and pork mixture seasoned with white pepper, allspice and nutmeg, browned in butter and coated in a creamy brown gravy. Serve with mashed potatoes and lingonberry jam.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings : 4 people
Course : Main Course
Cuisine : Swedish
Calories : 620
Ingredients Préparation Notes

Ingredients
  

  • 250 g minced beef (15% fat)
  • 250 g minced pork
  • 2 slices white sandwich bread (crusts removed, about 50 g)
  • 100 ml whole milk
  • 1 small onion finely grated
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp ground allspice
  • 1 pinch grated nutmeg
  • 30 g butter (for frying)
  • 1 tbsp neutral oil
  • 30 g butter (for the gravy)
  • 2 tbsp plain flour (20 g)
  • 400 ml beef stock
  • 150 ml whole liquid cream (heavy cream)
  • 1 tsp soy sauce
  • mashed potatoes, lingonberry jam and pickled cucumber to serve

Préparation
 

  1. Crumble the bread into a bowl, pour over the milk and leave to soak for 5 minutes. Mash with a fork into a smooth paste.
  2. Add the beef, pork, grated onion, egg, salt, white pepper, allspice and nutmeg. Mix by hand just enough to get an even mixture, without overworking it.
  3. With wet hands, shape about 30 meatballs, 3 cm across. Place them on a tray and chill for 15 minutes so they firm up.
  4. Heat the butter and oil in a large frying pan over medium-high heat. Brown the meatballs in two batches, shaking the pan often, for 8 to 10 minutes, until well browned and cooked through. Keep warm.
  5. Make the gravy in the same pan: pour off the excess fat but keep the browned bits, melt the butter, add the flour and stir for 1 to 2 minutes to make a light roux.
  6. Gradually pour in the stock, whisking and scraping up the browned bits. Add the cream and soy sauce, then simmer gently for 3 to 4 minutes until thickened. Taste and season with salt and pepper.
  7. Return the meatballs to the gravy for 2 minutes to coat them well. Serve straight away with mashed potatoes, lingonberry jam and pickled cucumber.

Notes

Makes about 30 meatballs of 3 cm. Cooked köttbullar keep for 2 days in the fridge in their sauce and freeze very well (3 months) without the sauce. Nutrition values cover the meatballs and gravy, without the mashed potatoes.