Swedish
Köttbullar
Swedish
SwedenKöttbullar
Saftiga köttbullar med lök, ströbröd och ägg som steks gyllene i panna.
Ingredients
Pull out and measure what you need before you start cooking.
- 500 g blandfars
- 1 gul lok, finhackad
- 1 msk smor
- 1 dl mjolk
- 0.75 dl strobrod
- 1 agg
- 1 tsk salt
- 1 krm vitpeppar
- 1 krm kryddpeppar
- smor till stekning
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Stek den hackade loken mjuk i smor och lat svalna.
- 2
Blanda mjolk och strobrod och lat svalla i 5 minuter.
- 3
Ror ihop fars, lok, brodblandning, agg och kryddor till en jamn fars.
- 4
Forma sma kottbullar med fuktiga hander.
- 5
Stek kottbullarna i smor pa medelvarme tills de ar genomstekta och har fin farg.
- 6
Servera med potatis, sas och lingon eller valfri tillbehor.
Serving profile
About this recipe
10 ingredients and 6 steps from prep to serving.
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Source
Source and image
Here you can see where the recipe comes from, whether it has an owned photo, and when the page was last updated.
Recipe source: Klassisk svensk kottbullesmet med strobrod och stekning verifierad mot etablerad husmansmetod. Original link
Kitchen tips
Tips for better results
- Fry a small test piece and adjust seasoning first.
- Shape equal-sized meatballs for even cooking.
- Cook in batches so the pan stays hot.
FAQ
Frequently asked questions
Why do meatballs split?
Mixture may be too wet or heat too high.
Can I prep them the day before?
Yes, shape ahead and cook before serving.
Serve with
Serve with
Here are a few things that fit the recipe.
After dinner
Something sweet after the meal.
These fika and dessert options fit naturally after the meal.
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