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    Sweden Swede Lussekater: Sweden: Köttbullar (Meatballs)

    Uploaded by

    Claudia Gonzales
    This document provides a recipe for traditional Swedish köttbullar (meatballs). It discusses how meatballs are a staple of Swedish cuisine typically served during the Midsommar celebration in June. The recipe calls for ground pork and beef seasoned with allspice, onion, egg and breadcrumbs, formed into balls and pan-fried. A creamy gravy sauce is made from beef stock, cornstarch, soy sauce and cream. Köttbullar are traditionally served with lingonberry sauce, mashed potatoes and pressed cucumber.

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    © All Rights Reserved
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    Sweden Swede Lussekater: Sweden: Köttbullar (Meatballs)

    Uploaded by

    Claudia Gonzales
    96 views4 pages
    This document provides a recipe for traditional Swedish köttbullar (meatballs). It discusses how meatballs are a staple of Swedish cuisine typically served during the Midsommar celebration in June. The recipe calls for ground pork and beef seasoned with allspice, onion, egg and breadcrumbs, formed into balls and pan-fried. A creamy gravy sauce is made from beef stock, cornstarch, soy sauce and cream. Köttbullar are traditionally served with lingonberry sauce, mashed potatoes and pressed cucumber.

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    comida tipica de suecia

    Original Title

    Sweden

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    This document provides a recipe for traditional Swedish köttbullar (meatballs). It discusses how meatballs are a staple of Swedish cuisine typically served during the Midsommar celebration in June. The recipe calls for ground pork and beef seasoned with allspice, onion, egg and breadcrumbs, formed into balls and pan-fried. A creamy gravy sauce is made from beef stock, cornstarch, soy sauce and cream. Köttbullar are traditionally served with lingonberry sauce, mashed potatoes and pressed cucumber.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    96 views4 pages

    Sweden Swede Lussekater: Sweden: Köttbullar (Meatballs)

    Uploaded by

    Claudia Gonzales
    This document provides a recipe for traditional Swedish köttbullar (meatballs). It discusses how meatballs are a staple of Swedish cuisine typically served during the Midsommar celebration in June. The recipe calls for ground pork and beef seasoned with allspice, onion, egg and breadcrumbs, formed into balls and pan-fried. A creamy gravy sauce is made from beef stock, cornstarch, soy sauce and cream. Köttbullar are traditionally served with lingonberry sauce, mashed potatoes and pressed cucumber.

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    © All Rights Reserved
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    SWEDEN: KÖTTBULLAR (MEATBALLS)

    The National Day of Sweden was just celebrated on June 6th. However, if you ask
    any Swede, this national holiday is rather uneventful compared to Midsommar or even
    Saint Lucia that we celebrated with lussekater back in December.
    Midsummer is the period centered around the summer solstice and is celebrated in a
    number of Northern European countries.
    Our Swedish culinary expert Delphine from Del’s Cooking Twist was kind enough to
    share with us the traditional meal that is served during Midsommar celebrations. This
    meal typically starts with various types of herring preparations with different sauces,
    toasts skagen (prawns on toasts), various types of prepared salmon, including gravlax.
    After the hors d’oeuvres and the fish, sausages as well as kottbullar are typically served.
    I am fortunate enough to travel for work, and I had the opportunity to spend a weekend
    in Stockholm in February. The opportunity to meet Delphine but also to discover a
    beautiful city and enjoy local specialties such as various herring preparations, marinated,
    raw or cooked, or desserts like Havreboll (also called Chokladboll) or kanelbullar that
    Vera prepared for our next stop in Stockholm. Here are a few pictures of this beautiful
    weekend (unfortunately taken with my phone). To follow our culinary adventures during
    our (real) travel, connect to 196 flavors on Instagram!
    Kottbullar is the recipe I chose to celebrate Midsommar this week. Kottbullar are known
    all over the world as Swedish meatballs.
    The traditional way to prepare kottbullar is köttbullar med gräddsås or meatballs with
    cream sauce.
    I also chose to serve them with the traditional sides, including pressgurka (pressed
    cucumber), rårörda lingon (lingonberry sauce) and potatismos (mashed potatoes).
    Kottbullar can be served with boiled potatoes or egg noodles as well.
    Swedish meatballs or köttbullar are thought to have been brought to Sweden by King
    Charles XII after his exile in Istanbul in 1713. Meatballs and kebabs have long been a
    staple of Middle Eastern cuisine and have been featured on 196 flavors numerous times,
    including in recipes for Iran’s chelo kebab, Pakistan’s koftas, Australian’s
    rissoles, cevapi from the Balkans or Romania’s chifteles.
    The Swedish word for meatball, köttbullar, first appeared in Swedish print a few decades
    later in Cajsa Warg’s 1754 cookbook. Anna Christina Warg, better known as Cajsa Warg,
    is one of the most famous cooks in Swedish history.
    Köttbullar are traditionally made with pork or beef, a combination of both, and sometimes
    include veal as well. Swedish meatballs are usually served at buffets and smorgasbords.
    They were highly prized as beef was considered a luxury ingredient at the time.
    They became popular in the United States after the immigration of Scandinavians to the
    northern Midwest States in the nineteenth and early twentieth century. During that period,
    more than 1.3 million Swedes migrated to the US.
    More recently, Swedish meatballs entered the pop culture with the Muppet Show’s
    Swedish Chef, but also more recently with IKEA’s infamous recipe that included horse
    meat!
    My Swedish meatballs did not include horse meat but didn’t include pork either as I keep
    kosher. I made them with beef and veal. The end result is very similar as the sauce and
    the spices are a big part of the taste of this traditional Scandinavian dish.
    You can easily find lingonberry jam or sauce at IKEA but I was able to find it closer to my
    home at Cost Plus World Market. As for the pressgurka (pressed cucumber), this was
    the perfect side to the kottbullar and lingonberry sauce, providing some crunch, saltiness
    and acidity to the sweet and creaminess of the rest of the dish.
    The end result is really a very tasty, colorful, attractive and festive meal that I will
    definitely make again, maybe for midwinter?
    This recipe is validated by our Swedish culinary expert, Delphine from Del’s Cooking
    Twist.
    RECIPE OF KOTTBULLAR
    Cooking time: 30 minutes
    Preparation time: 15 minutes
    INGREDIENTS (FOR 25-30 MEATBALLS)
    4 tablespoons breadcrumbs
    4 tablespoons milk
    1/2 lb ground pork
    1/2 lb ground beef (or veal, or both)
    3 tablespoons grated onion
    1 egg, lightly beaten
    4 whole allspice, crushed
    Salt
    White pepper
    2 tablespoons butter, for frying
    1 1/4 cup beef stock
    3 tablespoons cornstarch, mixed with a little water
    1 tablespoon soy sauce
    Freshly ground black pepper
    1/2 cup heavy whipping cream
    PREPARATION
    Put the breadcrumbs in a large bowl and add 4 tablespoons of milk. Leave the
    breadcrumbs to absorb the milk for about 5 minutes.
    Add the ground meat, grated onion, egg, allspice salt and white pepper to the bowl. Mix
    until everything is combined.
    Take a tablespoon of the mixture and roll it until it is round. Rinse your hands in cold
    water if the mixture is too sticky. Repeat until you have used up all the mixture, by which
    time you should have between 25 and 30 meatballs.
    Heat a tablespoon of butter in a frying pan over a medium high heat.
    Fry half the meatballs, shaking the pan frequently as you add them.
    When they are browned, turn down the heat and cook for 10 more minutes.
    Remove the meatballs from the pan and keep warm.
    Add another tablespoon of butter and fry the remaining meatballs in the same way.
    When the meatballs are cooked, remove them from the pan.
    Add the stock and cornstarch mixture to the pan.
    Stir thoroughly and then simmer for 5 minutes.
    Add the soy sauce, salt, black pepper and cream. Heat for a couple more minutes, stirring
    continuously.
    Serve the meatballs with lingonberries or lingonberry jam, mashed potatoes, pressed
    cucumber and a light coating of the creamy gravy sauce.

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