Kottbullar – Swedish meat balls

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Kottbullar – Swedish meat balls – Recipe (1)


  • 1 lb beef
    2 lbs pork
    2 lbs veal
    2 large eggs
    2-3 cups breadcrumbs
    1 cup milk
    2 teasp salt
    8 teasp black pepper
    1 teasp ground nutmeg
    3 tblsp lard

Grind meats together 3 times. Mix with eggs, bread crumbs, milk, salt, pepper and nutmeg and make into small balls. Brown in a frying pan in hot lard. Remove meat balls to larger larger pan. Add 1/2 cup flour to frying pan and brown, stirring to prevent scorching. Add enough water or stock to make a thin gravy. Pour gravy over meat balls. Cook gently for 1 hour, stirring often to prevent sticking. Flavour improves with long simmering.
Serve in gravy.

Kottbullar – Swedish meat balls – Recipe (2)



  • 1 large yellow or white onion, peeled blitzed in a food processor
    2 tbsp butter
    160ml milk
    4-5 slices of bread, crusts removed and cut into small pieces
    2 eggs
    500gr minced pork
    750gr minced beef
    2 teaspoons salt
    1 teaspoon freshly ground nutmeg
    1 teaspoon ground cardamom
    2 teaspoons black pepper


  • 6 tbsp butter
    40g flour
    1100ml beef stock
    200ml sour cream
    2 to 4 Tbsp of Lingonberry, optional.


1 Sauté the onion in the butter over medium heat until the onions soften , about 3-4 minutes. Remove from heat and let them cool.

2 In a medium bowl, mix the bread with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, blitz the bread in a food processor and pour it into a large bowl.

3 Add the cooled onions to the bowl of milk and bread. Add the remaining meatball ingredients—eggs, minced pork, minced beef, salt, nutmeg, cardamom, pepper. Using your hands, mix well for about 2 minutes until the ingredients are well combined.

4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a plate. You should get 40 to 50 meatballs.

5 Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don’t break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

6 Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt replace with 6 fresh tablespoons.) Heat the butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the colour of coffee-with-cream; this is a classic roux.

7 As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the colour of coffee-with-cream, slowly add the hot beef stock a little at a time, as it thickens keep adding a little more of the stock until it reaches the consistency you want, stirring all the time.

8 Add the meatballs to the sauce and turn the heat down to low. Put a lid on the pan and cook on a low heat for 10 minutes. You might need to do this in batches.

9 To finish, place the meatballs on a serving dish. Add the sour cream and mix well. Either add the lingonberry jam to the sauce or serve it on the side.

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