Köttbullar (Classic Swedish Meatballs with Lingonberry)
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Ingredients
- 250 g beef mince
- 250 g pork mince
- 1 onion
- 40 g breadcrumbs
- 60 ml milk
- 1 egg
- 300 ml beef stock
- 100 ml double cream
- 3 tbsp lingonberry jam
Nutrition (per serving)
- Calories
- 488 kcal
- Protein
- 28.8 g
- Carbohydrate
- 19.1 g
- of which sugars
- 11 g
- Fat
- 33 g
- of which saturates
- 15.4 g
- Fibre
- 1.2 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the breadcrumbs in the milk for 5 minutes, then mix with the beef mince, pork mince, grated onion and egg, and a good pinch of salt and pepper.
- 2
Shape the mixture into 20 small meatballs.
- 3
Fry the meatballs in a large pan for 8-10 minutes, turning often, until browned all over and cooked through with no pink remaining. Remove and set aside.
- 4
Pour the beef stock into the pan, scraping up any sticky bits, and simmer for 2 minutes.
- 5
Stir in the double cream and simmer for 3-4 minutes until slightly thickened.
- 6
Return the meatballs to the sauce to warm through, and serve with the lingonberry jam.
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