Swedish meatballs

This classic recipe for Swedish meatballs guarantees the perfect taste – if you add lingonberries! From Sweden, with meatball love.

Preparation
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it ‘goes quiet’ place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries.

Ingredients (4–6 servings)
500 g (18 oz) ground (minced) beef/pork mixture
250 ml (1¼ cup) milk
75 g (¾ cup) white breadcrumbs
1 egg
1 onion
salt, white pepper
ground allspice

Conversions and abbreviations

1 g = 1 gram = 1/1,000 of a kg
1 kg = 1 kilogram = 2.2 pounds (lb)
1 dl = 1 decilitre = 100 millilitres (ml) = 1/10 of a litre = 1/2 cup
1 litre = 10 dl = 1.06 quart (qt)
1 oz = 1 ounce = 1/32 of a quart (qt) = 28 ml
1 lb = 16 oz = 450 ml
1 tsp = 1 teaspoon = 0.17 oz = 5 ml
1 tbs = 1 tablespoon = 3 teaspoons = 1/2 oz = 15 ml
°C = degrees Celsius (or Centigrade)
°F = degrees Fahrenheit

The 5 best places for köttbullar (meatballs) in Stockholm

  1. Tranan. At Tranan, it’s all about the meatballs. …
  2. Operakällaren Bakfickan. No visit to Stockholm is complete without a taste of Swedish meatballs. …
  3. Riche. Tore Wretman was the man who put French brasserie food and traditional Swedish dishes on the menu at Riche. …
  4. Meatballs for the people. …
  5. Prinsen.

    For other cities and listing please check this website

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