Kottbullar (Swedish Meatballs)

Posted for ZWT6 for the Scandinavia leg of tour.
- Ready In:
- 30mins
- Serves:
- Units:
3
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ingredients
- 3 1⁄2 ounces milk
- 1 onion, chopped
- 1 egg
- 2 teaspoons prepared mustard
- 1 1⁄2 lbs minced meat (beef, pork or both)
- 7 ounces heavy cream
- salt
- pepper
- chicken stock
- breadcrumbs
- butter (for frying)
directions
- Combine onion, egg, mustard and meat. Mix together, season with salt and pepper. If too liquid, add breadcrumbs until a ball will hold together.
- Roll into 1 inch meatballs and roll in breadcrumbs. Let rest 5 minutes.
- Melt butter in a skillet and fry meatballs at medium temperature until lightly brown. Remove meatballs and reserve.
- Add cream to skillet. Add pepper to taste and enough chicken stock to make a a nice creamy gravy. Add meatballs and cook until heated through.
- Serve meatballs and the cream sauce together with mashed or boiled potatoes.
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RECIPE MADE WITH LOVE BY
@Darkhunter
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@Darkhunter
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"Posted for ZWT6 for the Scandinavia leg of tour."
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This recipe is so easy in that I prepared the meatballs the day b/f and threw together the gravy w/potatoes just b/f serving. Did this all in my castiron skillet. What a great week-night meal. <br/>I should add that I used evaporated milk in place of the cream. <br/>Made for Scandanavian Tag in KK's forum.Reply
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This recipe is so easy in that I prepared the meatballs the day b/f and threw together the gravy w/potatoes just b/f serving. Did this all in my castiron skillet. What a great week-night meal. <br/>I should add that I used evaporated milk in place of the cream. <br/>Made for Scandanavian Tag in KK's forum.Reply
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