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swedish meatballs or kottbullar



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  • Carbohydrates: 1013.7
  • Fats: 127.0
  • Dietary Fiber: 20.0
  • Minerals: 43.0
  • Proteins: 94.0
  • Vitamins: 168.0
  • Water: 7.0


  1. First and before you get the meat out of the fridge
  2. Get everything ready
  3. Start with the onion
  4. Chop it very finely
  5. Season it lightly with salt
  6. And gently cook it on low heat in a non stick skillet with a tbsp of oil and 1 / 2 a tbsp of butter until just golden
  7. Let it cool
  8. And reserve
  9. Make the breadcrumbs
  10. And soak them in 1 / 4 of a cup of cream
  11. "start adding the cream slowly
  12. You dont want it dripping wet
  13. Just soaked
  14. And the quantity of cream to add might depend on how moist your bread already is"
  15. Reserve
  16. Beat and season the egg
  17. Reserve
  18. Once this is done
  19. Get the ground meats out of the fridge and combine them with the soaked bread
  20. The beaten egg
  21. The cooked and cooled onion
  22. The nutmeg
  23. And the allspice
  24. Incorporate everything well
  25. And salt and pepper to taste
  26. Then cover and put back in the fridge for about half an hour
  27. "dont overmix or the meatballs will be tough"
  28. After half an hour
  29. Take your meat mixture out of the fridge and start to shape your meatballs
  30. And fry them until golden brown in a cast iron casserole in the rest of the canola oil with 2 tbsp of butter for the taste
  31. Once golden brown on all sides
  32. Put them on paper towels in a tray and reserve
  33. "in the same cast iron casserole
  34. Throw out most of the fat
  35. And then saute the mushrooms on medium heat in whats left"
  36. Squeeze in the juice of half a lemon
  37. And a few dashes of worcestershire sauce
  38. Once the mushrooms are cooked
  39. Deglaze the skillet with 1 cup of beef stock and scrape all the brown bits from the bottom of the casserole
  40. Be careful with the salt at this stage
  41. Because the beef broth is already salted
  42. You can always adjust the salt later
  43. "turn the heat to low and then slowly add the can of campbells mushroom soup
  44. And the heavy cream"
  45. Once the mushroom sauce is nice and bubbly
  46. Add the meatballs back in
  47. And let reduce on low for 30 to 40 minutes
  48. Until the sauce has reduced a third to a half
  49. And the meat

Step 26

Total Time in Minute 150

Ingredients Count 15

cooking swedish meatballs  or kottbullar

See More Relate Photo


90% lean ground beef

Ground pork

White bread

Yellow onion


Worcestershire sauce


Canola oil




Beef stock

"campbells cream of mushroom soup"

Button mushroom

Heavy cream

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