Swedish Meatballs (Kottbullar)

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the onion light yellow in a little butter.
  • Soak the breadcrumbs in the liquid.
  • Mix everything well and add spices to taste.
  • Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
  • Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
  • Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
  • Boil for a few minutes.
  • Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
  • Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.
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