John Myers
Köttbullar with Paprika Cream Sauce
The perfect köttbullar with paprika cream sauce recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 medium-sized Onion
- 300 g Red peppers
- 200 g Cream
- 200 ml. Milk
- 100 ml Meatsoup
- 1 Egg
- 2 tbsp Breadcrumbs
- Nutmeg
- 1 tsp Dried parsley
- Salt and pepper white
- 1 tbsp Butter
- 1 tbsp Flour
- 1 small glass Lingonberry compote
- Peel the onion, cut into small cubes and fry in a little butter over a medium heat until translucent. Take the onion out of the pan and let it cool down. Clean the peppers and cut into cubes.
- Mix the mince with onions, egg, breadcrumbs and parsley, season a little salt, pepper and nutmeg and mix well. Moisten your hands well and form small balls out of the meat dough. In a pan in a little butter over medium heat, fry the balls brown on all sides. Take out of the pan.
- Dust the roast set in the pan with the flour. Deglaze with the milk, cream and meat stock, simmer gently and remove the roast set from the base. Season to taste with salt, pepper and nutmeg. Put the peppers and the dumplings in the pan and let everything go through again. Serve with boiled potatoes and lingonberry compote.
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