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swedish meatballs kottbullar


a genuine, and one of the most quoted swedish recipes for meatballs. with a few variations, it is found in almost every swedish cookbook. this variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones served cold that one finds on the smorgasbord. at christmas, some swedes like a little


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  • Carbohydrates: 715.4
  • Fats: 87.0
  • Dietary Fiber: 5.0
  • Minerals: 11.0
  • Proteins: 57.0
  • Vitamins: 155.0
  • Water: 7.0


  1. Fry the onion light yellow in a little butter
  2. Soak the breadcrumbs in the liquid
  3. Mix everything well and add spices to taste
  4. Make 1- to 1 1 / 2-inch meatballs with the help of two wet spoons
  5. Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter
  6. Place the meatballs on a hot plate
  7. Fry the flour in the remaining fat and pour in the stock and the cream
  8. Boil for a few minutes
  9. Add soy
  10. Salt and pepper to taste and pour the hot sauce over the meatballs
  11. Serve hot with mashed potates
  12. Pickled cucumber and preserved lingonberry or cranberry

Step 9

Total Time in Minute 40

Ingredients Count 18

cooking swedish meatballs  kottbullar

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Ground beef

Ground veal

Ground pork



Heavy cream


Dry breadcrumbs



White pepper

Epice riche





Beef stock

Soy sauce

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