Excursions to Ikea can be tiresome, tedious and potentially expensive when you fall for their clever marketing setup. There is however a silver lining to every shopping trip to the furniture supermarket: Köttbullar – the little Swedish meatballs in a creamy sauce served with Lingoberry jam. And while the deep frozen variety from the supermarket is decent, making these yourself is quick and delicious. Inspired by a recent shopping trip here is our version of Köttbullar:
- 1 tbs olive oil
- 1 onion, finely chopped
- 500 g beef, minced
- 1 large potato, peeled, chopped, boiled, mashed
- 20 g (1/4 cup) fresh breadcrumbs (made from day-old bread)
- 1 egg, lightly whisked
- 2 tbs fresh parsley
- 1/4 tsp ground nutmeg
- 20g butter
- 1 tbs olive oil, extra
- 2 tbs plain flour
- 375 ml (1 1/2 cups) beef stock
- 60 ml (1/4 cup) cream
- Heat the oil in a small frying pan, add the onion and cook, stirring occasionally, for 5 minutes until soft. Set aside to cool slightly.
- In a large bowl add the onions, minced meat, potato, breadcrumbs, egg, parsley and nutmeg. Season with salt and pepper. Mix until well combined.
- Line a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the lined tray and cover. Place in the fridge for 1 hour to chill.
- Heat butter and extra oil in a non-stick frying pan. Add half the meatballs. Cook, turning occasionally, for 6-8 minutes until cooked. Transfer to a plate and cover to keep warm. Repeat with remaining meatballs.
- Add the flour to the pan and cook, stirring, for 1 minute. Reduce the heat and slowly whisk in the beef stock. Cook, stirring constantly with a wooden spoon, until sauce boils and thickens, then add the cream. Cook for another 2 minutes. Season with salt and pepper.
Tips & Tricks
Lingoberry or Cranberry jam go great with the little meatballs.
Mashed potatoes, or potatoes in any shape go great with meatballs.
Add sherry to the meatballs while you are cooking them in the pan for an amazing little twist to this classic recipe
Leave out the mustard and season with nutmeg for another delicious variation of this dish.