Svenska köttbullar (Swedish Meatballs)

After a big game with his Aussie friends, the Swedish Chef decided to take a break and ambush the kitchen. Nothing beats a nice warm plate of Swedish from home jan 2013 002 008

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Svenska köttbullar with shrimp omelet

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Potato gratin (3)

Svenska köttbullar with lignonberry jam and potato gratin

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Svenska köttbullar or Swedish meatballs are made with ground beef and pork, butter, cream, bread crumbs, and other ingredients. I know they have good, real meat in Sweden. Should I ask The Swedish Chef if they make it with moose meat, reindeer, elk, venison, bison, veal or any other furry-haired animal bigger than five foot three? I guess not today or discussion will go to squirrels and rabbits which I couldn’t imagine being served on my plate.

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photos from home jan 2013 002 008

Svenska köttbullar

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Svenska köttbullar, fried potatoes and lignonberry jam

Svenska köttbullar

Svenska köttbullar with homemade pasta

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Svenska köttbullar (makes 3 dozens)

1kg meat mince (500g pork 500 g beef)
2 egg
2 onions, finely grated
salt and pepper to taste
1/4 tsp all spice
1/4 tsp nutmeg
1/2 cup breadcrumbs mixed with 1/2 cup cream
4-5 Tbsp butter

Combine onion, meat, eggs, salt and spices. Pour breadcrumb mixture and mix well.
Shape into your preferred serving size round balls and fry them in plenty of butter over medium heat.In 2 batches if necessary, cook the meatballs, turning frequently, for 10 minutes or until lightly browned all over and almost cooked through. Remove meatballs and serve warm with lignonberry jam, potatoes or cream sauce.



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