Meatballs Köttbullar

Mix the minced meat with salt and pepper, add the egg yolks, the whipped cream and the onions. If necessary, squeeze a small cooked potato through the press and stir it in as well. If the mixture is too wet, add a little breadcrumbs. Form small, round dumplings, about 3 inches in diameter. Place side by side on a plate and cover with plastic wrap. Leave to cool for at least an hour before frying. Heat 2 tbsp oil and 2 tbsp butter. When the butter stops foaming, form into about 8 to 10 meatballs. Roll the frying pan back and forth so that the dumplings brown evenly. After about 2 minutes, lower the temperature and continue cooking for another 6 to 8 minutes. Keep the finished meatballs warm.

Tip: Köttbullar are a main dish with noodles or potatoes. Next, make a sauce from the drippings: Carefully pour off fat, 1 tbsp flour into the frying pan. Next, very quickly stir in 1 dl whipping cream and make it 2 to 3 min, stirring continuously, until it is thick and smooth. Pour over the köttbullar and bring to the table.

Serve with green leaf salad. Tip: Köttbullar as entrée, as snack or on the typical Swedish “Smoergåsbord” are a little smaller and are eaten without sauce.

Tip: You can also knead 1 tbsp finely chopped fresh parsley into the köttbullar dough.

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