Prep 15 mins
Cook 35 mins
Svensk Frikadeller, Lihapyorykat, Kjottkaker, Kottbullar This basic, generations-old, authentic recipe has as many variations as there are cooks. Such recipes are found in the family cookbook and are usually called "Mother's Meatballs." What makes Scandinavian meatballs different from others is that the ground meat is beaten until it is light and fluffy. The resulting meatballs have a very light texture. These are very good and they are served for Christmas Dinner.
- 5 -6 tablespoons butter
- 1 tablespoon minced onion
- 2⁄3 cup soft breadcrumbs
- 1 cup water
- 3⁄4 lb lean ground beef
- 1⁄4 lb ground lean pork
- 1 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon sugar
- 2 tablespoons flour
- 2 cups beef broth
- Melt 1 Tablespoon of the butter in a large skillet.
- Add the onion and saute for 1 to 2 minutes, until tender.
- In the large bowl of an electric mixer, combine the bread crumbs and water and let stand 1 to 2 minutes.
- Add the beef, pork, salt, allspice, white pepper, and sugar.
- Beat on low speed until smooth.
- Turn the mixer to high speed and beat until the meat mixture is light and fluffy, about 10 minutes.
- (Meat will lighten in color during beating.) Dip 2 teaspoons in ice water.
- Using the spoons, shape the meat into tiny meatballs (they maybe slightly oval in shape).
- I just wet my hands and formed them by hand, or I use a small ice-cream scoop dipped in ice water.
- Melt the remaining butter in a frying pan and place over medium heat.
- Add the meatballs and brown on all sides, constantly shaking the pan so they brown evenly on all sides.
- Drain the meatballs on paper towels, then transfer to a serving platter and cover to keep warm.
- When all the meatballs are cooked, add the flour to the skillet and stir over medium heat until the flour is lightly browned.
- Slowly add the beef broth and cook, stirring, until gravy is thick and brown.
- Strain if desired.
- Pour the gravy over the meatballs and serve hot.
- 6 servings.
- Scandinavian Feasts.
This is such an interesting recipe! It isn't hard but it's not a little weird to "whip" your meat for meatballs. The allspice makes for an interesting flavor- we weren't quite sure what to make of it- it wasn't bad- just different. The texture of the meatballs was really good and the gravy was pretty good too. We couldn't decide whether to serve it over pasta or mashed potatoes so we made a little of each. Next time I think I would probably leave the allspice out...just as personal preference and we think we may try it over rice. Thanks for a new dinner idea!