Swedish meatballs 0
Meatballs are popular all over the world, and these, köttbullar, are the Swedish type. The story behind tells, that the recipe was brought to Sweden by King Karl XII, who had meatballs when he was a war prisoner in Turkey. The recipe was spread around Sweden by famous cookbook writer Cajsa Warg in the 1700’s. But it wasn’t until the middle of the 1800’s they become popular as an everyday-dish. Then the meat grinder was invented, and ordinary households were able to make minced meat. Before that, the cook had to chop the meat finely, so it’s easy to understand that köttbullar was served only at special occations. Still köttbullar is served at Christmas, Easter and Midsommer on the smörgåsbord, but also as a main dish with potatoes or mash. In southern Sweden meatballs are made by pork, but the further north you go, the less pork you will find in the meatball mixture and the more beef. In Stockholm the mixture 30 % pork and 70% beef is common. And up north, the meatballs are often made by moose or reindeer. You can also use minced lamb in making meatballs.
- 1 onion
- 2 tablespoons of butter
- 100 g minced pork
- 500 g minced beef
- 1 pinch of ground white pepper
- 1 ½ teaspoon salt
- 1 egg
- 2 tablespoons cold water (or mineral water)
- 2 tablespoons of cream
- Peel the onion. Chop half of it very finely. Fry it in butter until golden. Put the onion on a plate, place in fridge and let it cool.
- Put the minced meat in a bowl and grate the rest of the onion into the bowl. Work the salt and egg into the mince.
- Add the grated onion, fried onion, water, cream and pepper and mix well. Fry a sample, check and adjust the seasoning.
- Shape meatballs to 40 round balls, about 15 g each. (10 g are for ‘coctail meatballs’, 18 g is for freezing)
- Fry the meatballs in batches in butter in a frying pan. Shake the pan so that they get a nice, round shape and golden brown colour all around. Keep the finished meatballs warm for serving.