Swedish Köttbullar with lingonberries and pressgurka salad
The classic from the freezer shelf of a furniture manufacturer can actually taste delicious – if you make the small effort to cook it yourself!
- Serves: 5 persons
Ingredients
- 1onion, chopped
- 2cloves of garlic, chopped
- 3EL butter
- 60g breadcrumbs
- 60ml milk
- 1kg minced meat, mixed
- 1large egg
- 1TL salt
- 1TL black pepper, ground
- 1TL allspice, ground
- 1TL nutmeg, ground
- 4EL butter
- 2EL flour
- 1TL Dijon mustard
- 100ml white wine
- 500ml beef stock or vegetable stock
- 250ml whipped cream
- salt
- pepper
- 1cucumber
- 1TL salt
- 3EL Hesperide vinegar
- 2EL sugar
- 3EL dill, chopped
- 4Portionen of mashed potatoes
- 150g cranberry jam, cold stirred
Instructions
Step 1
To make the pressed gherkin salad, finely slice the gherkin with a slicer. Season with salt, place in a deep plate and weigh down with another plate (if necessary, place another weight on top) and leave to marinate for approx. 15 minutes. Squeeze the cucumber with both hands and mix with the remaining ingredients in a salad bowl. Chill in a cool place.Step 2
For the Köttbullar, sauté the onion and garlic in 1 tablespoon of butter over a medium heat for approx. 10 minutes. Soak the breadcrumbs in the milk. Squeeze lightly, mix well with the minced meat and the remaining ingredients except the butter and form balls approx. 2 to 2.5 centimeters in diameter.Step 3
Heat the butter in a large pan and fry the Köttbullar over a high heat until brown on all sides, then remove. Fry the flour for the sauce in the drippings with more butter until light brown. Add the mustard, continue to fry and deglaze with wine. Stir, pour in the soup or stock and whisk well. Bring to the boil, add the cream and season to taste. Add the meatballs and leave to simmer over a low heat for a few minutes.Step 4
Serve with mashed potatoes, cranberries and cucumber salad.DON'T MISS OUT!Sign up now for our newsletter.