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Köttbullar – Swedish meatballs with potatoes and pressed cucumber

Köttbullar – Swedish meatballs with potatoes and pressed cucumber

Proper Swedish meatballs in a light cream gravy with boiled potatoes, quick-pickled cucumber (pressgurka) and lingonberry jam – redcurrant jelly works if you can't find it.

60 min
total
4
people
570
calories per serving

Per serving

36 g
Protein
57 g
Carbs
20 g
Fat

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Ingredients

4
  • 300 g
    Ground beef 5% fat
  • 200 g
    Ground pork
  • 30 g
    Breadcrumbs
  • 100 ml
    Semi-skimmed milk
  • 1 pc
    Egg
  • 1 pc
    Onion
  • 1 pinch
    White pepper ground
  • 0.5 tsp
    Salt
  • 1 tbsp
    Rapeseed oil
  • 10 g
    Butter
  • 300 ml
    Beef stock
  • 15 g
    Flour
  • 50 g
    crème fraîche
  • 1 tsp
    soy sauce
  • 800 g
    Potato
  • 60 g
    Currant jelly (extra or classic)
  • 1 pc
    Cucumber
  • 2 tbsp
    Vinegar
  • 1 tsp
    Sugar
  • 10 g
    Parsley

Allergens

glutenmilkeggssoy
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Slice the cucumber paper-thin and mix with vinegar, sugar, parsley and 2 tbsp water; chill. Boil the potatoes.

  2. Soak the breadcrumbs in the milk, then mix with the mince, egg, grated onion, salt and pepper. Roll small balls and brown them in batches in the oil and butter.

  3. Sprinkle the flour into the same pan, whisk in the beef stock and simmer until thick; stir in the crème fraîche and soy sauce. Serve with potatoes, cucumber and lingonberries or redcurrant jelly.

Chef's tips

  • •Wet your hands with cold water to roll neat, round meatballs.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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