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Kottbullar (meatballs)
Kottbullar (meatballs)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Spiced meatballs paired with creamy mash in a decadent sauce for a delightful meal.
Ingredients:
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 1 (about 200g) potato, peeled, chopped, boiled, mashed
  • 20g (1/4 cup) fresh breadcrumbs (made from day-old bread)
  • 1 egg, lightly whisked
  • 40.00 ml chopped fresh continental parsley
  • 0.63 gm ground nutmeg
  • 20g butter
  • 18.20 gm olive oil, extra
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) beef stock
  • 60ml (1/4 cup) pouring cream
  • Mashed potato, extra, to serve
  • Sliced gherkins, to serve
  • Chopped fresh continental parsley, extra, to serve
Instructions:
  • In a small frying pan over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring occasionally until soft. Let it cool slightly before using.
  • Combine the mince, potato, breadcrumbs, egg, parsley, nutmeg, salt, and pepper in a large bowl. Mix thoroughly until evenly blended.
  • Prepare a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls and place them on the prepared tray. Cover and chill in the fridge for 1 hour.
  • In a non-stick frying pan, heat butter and extra oil. Add half of the meatballs and cook for 6-8 minutes, turning occasionally, until they are cooked through. Transfer the cooked meatballs to a plate and cover to keep warm. Repeat the process with the remaining meatballs.
  • Stir in the flour in the pan and cook for 1 minute. Remove from heat and slowly whisk in the stock. Return to medium heat, stir constantly until the sauce boils and thickens. Mix in the cream and cook for 2 minutes. Season with salt and pepper.
  • Plate the mashed potatoes and meatballs. Drizzle the sauce on top. Garnish with gherkins and extra parsley before serving.

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