Description
Das traditionelle Rezept für Fleischblällchen aus dem Norden – damit gelingen köstliche Schwedische Köttbullar. Schnelle und Einfache Schwedische Rezepte.
Ingredients
Scale
- 300 g ground beef
- 300 g ground pork
- 0.125 l heavy cream (Obers)
- A splash of milk
- 2 tablespoons breadcrumbs
- 1 onion
- 1 tablespoon soy sauce
- 1 teaspoon mustard
- 1 can anchovies
- 0.5 teaspoon ground allspice (Piment)
- 1 pinch salt
- 1 pinch pepper
- Butter, for frying
- Oil, for frying
- 1 egg
- 0.2 l heavy cream (Obers)
- 1 tablespoon soy sauce
- 1 pinch salt
- 1 pinch pepper
Instructions
- Begin by preparing the mixture for the meatballs. In a large mixing bowl, combine the heavy cream, a splash of milk, and the breadcrumbs. Stir well and let the mixture sit for a few minutes so the breadcrumbs absorb the liquid and become soft.
- Finely chop the onion and sauté it in a small amount of butter over medium heat until translucent and fragrant, about 3–4 minutes. Allow the sautéed onion to cool slightly before adding it to the mixture.
- Add the egg, the cooled sautéed onion, soy sauce, mustard, and the marinade from the can of anchovies to the bowl with the cream and breadcrumbs. Mix thoroughly to combine all the ingredients.
- Season the mixture with salt, pepper, and ground allspice. Mix again to ensure the seasonings are evenly distributed.
- Drain the anchovies from the can, chop them finely, and add them to the mixture. Stir until everything is well incorporated.
- Add the ground beef and ground pork to the bowl. Using clean hands, knead the mixture together until all ingredients are fully combined and the mixture is smooth and cohesive. Take care not to overwork the meat to keep the meatballs tender.
- With slightly damp hands to prevent sticking, form small, even-sized balls from the meat mixture, each about the size of a walnut. Place the shaped meatballs on a tray or plate.
- Preheat your oven to 80°C (175°F). This will be used to keep the cooked Köttbullar warm while you prepare the rest.
- Heat a large frying pan over medium heat and add a knob of butter and a splash of oil. Once the fat is hot and bubbling, add the meatballs in batches, taking care not to overcrowd the pan. Fry the meatballs for about 5 minutes, turning them frequently so they brown evenly on all sides.
- As each batch of meatballs is finished and nicely browned, transfer them to an ovenproof dish and place them in the preheated oven to keep warm while you cook the remaining meatballs and prepare the sauce.
- Once all the meatballs are cooked, prepare the sauce in the same pan. Pour out any excess fat, leaving the flavorful browned bits in the pan. Add the heavy cream and soy sauce to the pan and stir, scraping up any browned bits from the bottom to incorporate into the sauce.
- Bring the sauce to a gentle simmer over medium heat, stirring frequently. Season with salt and pepper to taste. Allow the sauce to simmer for a few minutes until it thickens slightly and becomes creamy.
- Remove the meatballs from the oven and transfer them to serving plates. Spoon the warm, creamy sauce generously over the Köttbullar. Serve immediately, optionally garnishing with chopped parsley or accompanied by mashed potatoes and lingonberry sauce for an authentic Swedish experience.
Notes
For the best texture in your Köttbullar, avoid over-mixing the meat. You can also use a combination of both beef and pork for a more traditional flavor, but the recipe can be adjusted to use only one type of meat if preferred. If you cannot find anchovies, you may substitute with a small amount of Worcestershire sauce for umami flavor, though anchovies are traditional. Serve with mashed potatoes and lingonberry jam for the classic Swedish presentation. The sauce can be enriched with a splash of beef broth if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg