Elva's Swedish Meatballs (Sma Kottbullar)

READY IN: 2hrs
Recipe by 2Bleu

Simply Succulent! A great dish that Bird's Dutch/German mom would make for me when I was growing up. It's overlooked sometimes how recipes are an heirloom of our family heritage. I'm glad she gave me this recipe to remember her with. For Chef #107583's lighter, healthier version, try Elva's Swedish Meatballs (Sma Kottbullar) (Made Lighter)

Top Review by Outta Here

I made a lighter version of this recipe for a "challenge game" and they tasted great, but the sauce was a bit bland. I am used to cardamom and nutmeg in Swedish meatballs, so will add those to the sauce next time. The texture of the meatballs was really nice. I replaced the pork and veal with ground turkey, the cream with fat-free half and half, used low-sodium soy sauce, egg-beaters and regular margarine. This cut fat, calories by half, and cholesterol by 179 mg per serving. We love Swedish meatballs, and I will be making this again, with my changes. Thanks for the good base to work with!

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
  2. In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
  3. in a med bowl, soak the bread crumbs in the cream. Set aside.
  4. Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
  5. Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
  6. Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
  7. When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
  8. Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
  9. Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.

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