Kottbullar (Swedish meatballs)
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ground top round of beef
- 1cup fine fresh bread crumbs
- 1cup plus 2 tablespoons heavy cream
- ½cup finely grated onion
- Salt to taste if desired
- Freshly ground pepper to taste
- 3egg yolks
- ½cup seltzer or club soda
- ½teaspoon dried thyme
- ¼cup butter
- 3tablespoons flour
- 1¾cups fresh or canned beef broth
- 1tablespoon red currant jelly
Nutritional analysis per serving (8 servings)
410 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 28 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the beef in a bowl and set aside.
- Step 2
Blend the bread crumbs and one cup of cream, and let stand half an hour or longer. Blend the meat and the crumb mixture and add the onion, salt, pepper and egg yolks. Stir to blend well.
- Step 3
Add the seltzer and thyme and blend thoroughly.
- Step 4
Shape the meat into 48 to 56 meatballs, each about 1½ inches thick.
- Step 5
Heat the butter in a large, heavy skillet and add the meatballs a few at a time. Do not crowd them. Cook until seared on one side. Cook, turning, until browned on all sides, and transfer to a dish. Continue cooking until all the meatballs are browned.
- Step 6
Pour off the fat from the skillet. Add the flour and stir with a wire whisk. Gradually add the broth, stirring rapidly with the whisk. Stir in the jelly until it melts. Add the remaining cream and stir.
- Step 7
Return the meatballs to the skillet with the sauce and reheat gently.
Private Notes
Comments
Add allspice
To those who found this lacking in flavor, this much meat truly need at least 1 teaspoon salt. The salt brings everything into sharper focus. For those whose breadcrumbs “clumped,” use a tiny bit more milk or cream, mix with a big fork and then add to meat, mixing with the fork to distribute. The bread crumbs and milk tenderize the meatballs.
This needs more help than allspice. The meatballs were a disappointment. The cream and bread crumbs ended up clumping. It basically made these disgusting nodules of bread crumbs inside the meatballs. The meatballs lacked seasoning. The sauce kind of saved it. But beef fat, beef stock and cream are basically required for any swedish meatball recipe. Skip this one, will not be making again.
I felt like the seltzer made the mixture far too soft to hold together during browning. The flavor is a combo of the meat and gravy for me, but I have made this recipe about ten times and I am not adding seltzer next time. Seriously my husband would eat this happily once a week.
Love this recipe, but still wondering — what’s up with the fizzy water?
Tried this with impossible ground… bland, but a decent starting point. Became too wet, so as a result, breadier. I’ll sort it out by jul Thanks for posting
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