Köttbullar (Meatballs) are a Swedish national dish. So much so that you even find them at every IKEA. Homemade köttbullar are made in nearly every home and every recipe is slightly different but here are the basics. The classic is to mix beef and pork with the proportions of 50% beef and 50% pork, which is called blandfärs in Sweden.
Pro tip: Go ahead and make a couple of kilos worth. They take some time to make and freeze well so save yourself the trouble next time you want to have just a few home made köttbullar.
All the ingredients you need:
500 g blandfärs (50% beef and 50% pork mince)
1.5 dl of milk
2 tablespoons of breadcrumbs
1 tablespoon grated yellow onion
1 teaspoon salt
1/2 teaspoon ground white pepper
Classic Swedish brown sauce
Mix breadcrumbs and milk in a mixing bowl. Let the milk and breadcrumbs sit and swell for 15 minutes. Peel and grate the onion. Mix the grated onion, salt and pepper into the breadcrumb mix. Add the meat, a little at a time, and stir to a smooth texture.
Shape the köttbullar (meatballs) with wet hands to the size of a walnut. Form all of the köttbullar and place on a plate.
Pan fry the köttbullar twice in butter. First time on a medium high heat to seal the outside of the köttbullar then place on a new plate to the side. After all of the köttbullar have been pan fried once then place them in the pan once again at medium low heat to cook through. Serve with brown sauce, boiled potatoes and lingonberry jam on the side.