Swedish Meatballs in Cream Sauce – Svenske Köttbullar I Gräddsås

“Gerichte-Geschichte”

1. Long before the Swedish furniture store, these famous meatballs were known to us from Astrid Lindgren’s films and not only “Karlsson on the Roof” loves them. Original recipes as found in Swedish housekeeping books – like the Danish Kødboller – consisted only of meat, flour, breadcrumbs, egg, all-seasoning, salt and pepper. Over time, however, “Grädde” (cream) and “Kartoffelmos” (mashed potatoes) were added.
2. The brown sauce is also typical of Scandinavia.
3. Traditionally, mixed minced pork and veal with 5-10% fat is used. Swedish minced meat is very fine, so you either have to knead the meat well yourself or use a meat grinder.

The Köttbullar

1. Soften the breadcrumbs in the cream. Grate the onion very finely (preferably with a very fine grater).
2. Mix all ingredients well into a Fars, let it rest for a short time and then form small balls out of it. If you like, mix some cranberry jam into the Fars.
3. Fry the balls in plenty of fat on all sides in a hot pan.
4. Dab off the excess oil with kitchen paper.

The cream sauce

1. Drain off excess frying fat and set aside. Dissolve the roast residue with water or soup. Clear coarse residues.
2. Bring to the boil briefly. Add frying fat to taste,
3. Carefully stir in the milk, cream and soy sauce, dust with flour.
4. Season to taste with cranberry jam, salt and pepper.

Serving suggestion

1. The meatballs are traditionally served with cranberry jam and boiled potatoes.

Would like more?

1. In my cookbook you will find recipes for Danish, Hungarian and Austrian meatballs including meatball recipes.
2. The Köttbullar / meatballs are also ideal cold as a snack, picnic, school snack, etc.

tip

1. I use the potato cooking water for the sauce.