Köttbullar
Swedish meatballs, small and tender, with cream gravy, mashed potato, lingonberry jam and pickled cucumber. The dish of Swedish grandmothers (and furniture-shop cafés).
Ingredients
- 500 g mince, half beef and half pork
- 1 small onion, finely chopped
- 1 egg
- 40 g breadcrumbs soaked in 100 ml milk
- White pepper, allspice and salt
- Butter
- Gravy: 300 ml beef stock, 150 ml cream, 1 tablespoon of flour and 1 of soy sauce
- Mashed potato and lingonberry jam
How to make it at home
- Mix the meat with the onion, egg, soaked breadcrumbs and spices.
- Shape small meatballs, the size of a walnut, with wet hands.
- Brown them in butter in batches, shaking the pan so they stay round. Set aside.
- In the same pan, toast the flour, add the stock, cream and soy sauce, and cook until thick. Return the meatballs for 5 minutes.
- Serve with mashed potato, the gravy, lingonberry jam and pickled cucumber.
The trick: The lingonberry jam isn’t optional: it’s the sweet contrast that makes it Swedish.