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Swedish Meatballs
"Köttbullar" (i.e. meatballs) is a Swedish dish, traditionally served with boiled potatoes and a "lingonberry sauce", similar to a cranberry sauce. The spice used here is the berry of a pimiento tree. It is aptly named "allspice" because it tastes like a combination of spices, mostly cloves, cinnamon, and nutmeg.
Ingredients
Before you start
These meatballs can be cooked either in the oven or using an outdoor grill.
If shaped into smaller meatballs, they may be served as appetizers with extra sauce for dipping.
Method
- Peel the potatoes, then boil them until they are very tender, 20-25 min. Drain them well, then put them in a bowl and mash.
- Mince the parsley, then add half to the bowl of the potatoes and reserve the rest. Finely chop the onion, then add it to the bowl. Add the egg, ground beef, milk, allspice, salt, and pepper. Using your hands, blend the mixture together until it is just combined well (do not overmix). Form the mixture into 2-3 cm balls and arrange them on a tray. Cover and chill in the refrigerator for at least 1 h, or up to overnight. The purpose is to firm up the meat mixture.
- Meanwhile, in a small bowl, whisk together all remaining ingredients, including the reserved parsley, except the olive oil, until the brown sugar is dissolved and a sauce consistency is obtained. Set aside.
- Preheat the oven to 175°C/350°F. Line a baking sheet with aluminum foil.
- Heat the olive oil in a large pan over medium heat. Working in batches, add the meatballs and sauté until they are golden on all sides, about 5 min. Transfer the meatballs to the prepared baking sheet and brush them with the sauce.
- Cover loosely with foil and roast in the middle of the oven 25-30 min. Alternatively, the meatballs may be threaded onto bamboo skewers and cooked on the oiled rack of an outdoor grill. Serve the meatballs with any remaining sauce on the side.
Recommended side dishes
Nutrition Facts Table
per 1 serving (160g)
|
Amount % Daily Value |
|
Calories 300 |
|
Fat 17 g 26 % |
|
Saturated
5.6 g
28 % |
|
Cholesterol 100 mg |
|
Sodium 340 mg 14 % |
|
Carbohydrate 13 g 4 % |
|
Fibre 1 g 3 % |
|
Sugars 8 g |
|
Net Carbs 12 g |
|
Protein 23 g |
|
Vitamin A 3 % |
|
Vitamin C 5 % |
|
Calcium 4 % |
|
Iron 18 % |
Claims
This recipe is :- Excellent source of :
- Niacin, Selenium, Vitamin B12, Zinc
- Good source of :
- Iron, Phosphorus, Potassium, Vitamin B2, Vitamin B6
- Source of :
- Copper, Folacin, Magnesium, Pantothenic Acid, Vitamin B1, Vitamin D, Vitamin E, Vitamin K
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | ½ |
| Vegetables | 0 |
| Milk and Alternatives | 0 |
| Meat and Alternatives | 3 |
| Fats | 3 |
| Other Foods | ½ |
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Members' Reviews
Herlinor
2014-01-24T15:02:56+00:00 january 24, 2014 | I would make this recipe againThe meatballs were very good. My one criticism was that they took a long time to cook, about an hour for the frying. If we make it again we might try baking them.
Useful
jetmekanik
2012-03-27T15:48:36+00:00 march 27, 2012 | I would make this recipe againA big hit with the family. Made a double batch of meatballs and froze half. A great way to stretch that ground beef and pork I found on sale - really surprised how many meatballs it made. Potato instead of bread crumbs or oatmeal was something I would never have thought of, but worked really well. To save time I nuked the potato and tossed the meatballs in the freezer for a bit rather than the fridge.
Useful
orchid123lov
2012-03-19T02:31:58+00:00 march 19, 2012 | I would make this recipe againA bit of a powdery tecture< and bland. not a big hit
Useful
rpyles
2012-01-31T00:41:01+00:00 january 31, 2012 | I would make this recipe againThe recipe is good but I found it helped to use half regular mustard and half dijon in the sauce. I also appreciated all the earlier suggestions to double the sauce and am glad to have heeded them.
Useful
gingerlondon
2010-09-13T16:29:20+00:00 september 13, 2010 | I would make this recipe againI've never made meatballs before and I was unsure how they would turn out and I was pleasantly surprised. I served them with mashed potatoes and while the sauce called for in the recipe was quite tasty, I would either make more of the sauce, or serve a gravy.
Useful
Top Reviews
View All ReviewsRonaldenney
march 17, 2010 | I would make this recipe againDidn't have time to place meatballs in fridge as I didn't have the time - people were hungry for their supper. As a result, meat balls in the skillet had to be treated very carefully - didn't have too much of a 'crumble' problem. Very tasty dish - the sauce was great - might double sauce recipe next time.
Useful
gingerlondon
september 13, 2010 | I would make this recipe againI've never made meatballs before and I was unsure how they would turn out and I was pleasantly surprised. I served them with mashed potatoes and while the sauce called for in the recipe was quite tasty, I would either make more of the sauce, or serve a gravy.
Useful
jetmekanik
march 27, 2012 | I would make this recipe againA big hit with the family. Made a double batch of meatballs and froze half. A great way to stretch that ground beef and pork I found on sale - really surprised how many meatballs it made. Potato instead of bread crumbs or oatmeal was something I would never have thought of, but worked really well. To save time I nuked the potato and tossed the meatballs in the freezer for a bit rather than the fridge.
Useful
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![Goulash 🔥: En Hongrie, terre d'origine du « gulyás », ce mets est une soupe très épaisse à base de viande. Partout ailleurs, la goulash est un pot-au-feu où la viande et les légumes sont parfumés avec beaucoup de paprika, soit doux, soit épicé. Lien de la recette dans notre bio.
Goulash: Outside its native Hungary, where it is known as «gulyás» and is served as a hearty thick soup, goulash [pr. GOO-lahsh] is a stew made with beef or other meat and vegetables, flavoured with lots of very fresh sweet or spicy Hungarian paprika, giving it a pungent aroma.
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