Swedish Köttbullar
Instructions
- Slice the cucumber with a cheese grater. Then mix a 1-2-3 layer of vinegar, sugar and water, whisk until the sugar dissolves. Pour the mixture over the cucumber. Top with some chopped parsley and then press the cucumber with a weight for about 1 hour. Refrigerate.
- Mix frozen lingonberries with sugar and stir until the sugar dissolves. Refrigerate.
- Peel the potatoes (floury) and boil in salted water.
- Finely chop some yellow onion and carrot and let it sweat in a pan with butter. Top with whipped cream and season with a little soy and meat stock. Let it cook on low heat and reduce.
- Add breadcrumbs to the cream and let it swell. Fry some finely chopped yellow onion in butter on medium heat. Mix your meat mixture of beef and veal. Season with salt, pepper and grated nutmeg.
- Mix the meat, onion and cream mixture together and top with an egg. Roll the meatballs with slightly wet hands so that the minced meat does not stick.
- Fry the meatballs in plenty of butter until they get a nice color. Place in a baking dish and put in the oven at 150 degrees to get the right internal temperature and preserve the juiciness.
- Drain the potatoes and press. Turn the potatoes with a spatula together with hot milk and a generous dollop of butter. Season with salt and pepper.
- Strain the sauce into a sauce pan and serve with the meatballs, mashed potatoes, pressed cucumber and the raw lingonberries.
- Your traditional Köttbullar is ready. Smaklig Måltid!