Elvas Swedish Meatballs Sma Kottbullar Recipes

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KOTTBULLAR (SWEDISH MEATBALLS)



Kottbullar (Swedish meatballs) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 8 or more servings

Number Of Ingredients 13

2 pounds ground top round of beef
1 cup fine fresh bread crumbs
1 cup plus 2 tablespoons heavy cream
1/2 cup finely grated onion
Salt to taste if desired
Freshly ground pepper to taste
3 egg yolks
1/2 cup seltzer or club soda
1/2 teaspoon dried thyme
1/4 cup butter
3 tablespoons flour
1 3/4 cups fresh or canned beef broth
1 tablespoon red currant jelly

Steps:

  • Put the beef in a bowl and set aside.
  • Blend the bread crumbs and one cup of cream, and let stand half an hour or longer. Blend the meat and the crumb mixture and add the onion, salt, pepper and egg yolks. Stir to blend well.
  • Add the seltzer and thyme and blend thoroughly.
  • Shape the meat into 48 to 56 meatballs, each about 1 1/2 inches thick.
  • Heat the butter in a large, heavy skillet and add the meatballs a few at a time. Do not crowd them. Cook until seared on one side. Cook, turning, until browned on all sides, and transfer to a dish. Continue cooking until all the meatballs are browned.
  • Pour off the fat from the skillet. Add the flour and stir with a wire whisk. Gradually add the broth, stirring rapidly with the whisk. Stir in the jelly until it melts. Add the remaining cream and stir.
  • Return the meatballs to the skillet with the sauce and reheat gently.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)



Swedish Meatballs (Svenska Kottbullar) image

Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.

Provided by Nom Nom Nom

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h25m

Yield 6

Number Of Ingredients 18

2 slices day-old white bread, crumbled
½ cup heavy cream
1 teaspoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound finely ground pork
1 egg
1 tablespoon brown sugar
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger
1 tablespoon butter
¼ cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
½ (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  • Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  • To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g

KOTTBULLAR (SWEDISH MEATBALLS)



Kottbullar (Swedish Meatballs) image

Make and share this Kottbullar (Swedish Meatballs) recipe from Food.com.

Provided by Darkhunter

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 1/2 ounces milk
1 onion, chopped
1 egg
2 teaspoons prepared mustard
1 1/2 lbs minced meat (beef, pork or both)
7 ounces heavy cream
salt
pepper
chicken stock
breadcrumbs
butter (for frying)

Steps:

  • Combine onion, egg, mustard and meat. Mix together, season with salt and pepper. If too liquid, add breadcrumbs until a ball will hold together.
  • Roll into 1 inch meatballs and roll in breadcrumbs. Let rest 5 minutes.
  • Melt butter in a skillet and fry meatballs at medium temperature until lightly brown. Remove meatballs and reserve.
  • Add cream to skillet. Add pepper to taste and enough chicken stock to make a a nice creamy gravy. Add meatballs and cook until heated through.
  • Serve meatballs and the cream sauce together with mashed or boiled potatoes.

Nutrition Facts : Calories 594.3, Fat 47.1, SaturatedFat 23, Cholesterol 243.7, Sodium 191.5, Carbohydrate 5.8, Fiber 0.5, Sugar 1.4, Protein 35.5

SWEDISH MEATBALLS (KOTTBULLAR)



Swedish Meatballs (Kottbullar) image

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 "Christmas touch" and add a little allspice and ginger. If you're really ambitious, you'll buy whole meat and grind it yourself. It makes a great difference!

Provided by Andreacute Grisell

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

7 ounces ground beef
7 ounces ground veal
3 1/2 ounces ground pork
1 egg
1/2 cup water
1/2 cup heavy cream
3 tablespoons finely chopped onions
3 tablespoons dry breadcrumbs
2 small boiled potatoes, cold and mashed
salt
white pepper
1/4 teaspoon epice riche (optional)
allspice (only at Christmas)
ginger (only at Christmas)
4 -5 tablespoons butter
1 tablespoon flour
3/4 cup heavy cream
beef stock (e.g. cubes)
soy sauce
salt
white pepper

Steps:

  • Fry the onion light yellow in a little butter.
  • Soak the breadcrumbs in the liquid.
  • Mix everything well and add spices to taste.
  • Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
  • Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
  • Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
  • Boil for a few minutes.
  • Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
  • Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.

Nutrition Facts : Calories 715.4, Fat 56.7, SaturatedFat 31.2, Cholesterol 271.3, Sodium 278.2, Carbohydrate 22.9, Fiber 2.3, Sugar 1.4, Protein 28.9

SWEDISH MEATBALLS (OR KOTTBULLAR)



Swedish Meatballs (Or Kottbullar) image

It's a Swedish version of the meatballs, and its typically served in a beef based mushroom and cream sauce on top of mash potatoes. It's a very homey and very comforting dish, and a nice alternative to the Italian meatballs in tomato sauce.

Provided by Atheen

Categories     One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb 90% lean ground beef (90/10)
1/2 lb ground pork (I use Johnsonville breakfast sausages)
2 slices white bread (without the crust ground into breadcrumbs)
1 medium yellow onion
1 medium egg
1 teaspoon Worcestershire sauce
2 1/2 tablespoons butter
1/3 cup canola oil
1/2 lemon
1/3 teaspoon nutmeg
1/4 teaspoon allspice
1 cup beef stock
1 (10 ounce) can Campbell's Cream of Mushroom Soup (the one with roasted garlic)
1 lb button mushroom (fresh, sliced, thats about 2 packs)
1 1/4 cups heavy cream

Steps:

  • First and before you get the meat out of the fridge, get everything ready (you don't want ground meat out of the fridge for longer than necessary).
  • Start with the onion. Chop it very finely, season it lightly with salt, 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. (Don't let it burn, it will turn bitter !) Let it cool, and reserve.
  • Make the breadcrumbs, and soak them in 1/4 of a cup of cream. Start adding the cream slowly, you don't want it dripping wet, just soaked, and the quantity of cream to add might depend on how moist your bread already is. Reserve.
  • Beat and season the egg, reserve.
  • Once this is done, get the ground meats out of the fridge and combine them (beef and pork) with the soaked bread, the beaten egg, the cooked and cooled onion, the nutmeg, and the allspice. Incorporate everything well, and salt and pepper to taste. Then cover and put back in the fridge for about half an hour. Don't overmix or the meatballs will be tough.
  • After half an hour, take your meat mixture out of the fridge and start to shape your meatballs (I make mine bite size, they cook faster and its easier to eat), and fry them until golden brown in a cast iron casserole (cast iron because it keeps the heat very well) in the rest of the canola oil with 2 Tbsp of butter for the taste. Once golden brown on all sides, Put them on paper towels in a tray and reserve.
  • In the same cast iron casserole, throw out most of the fat, and then saute the mushrooms on medium heat in what's left. Squeeze in the juice of half a lemon, and a few dashes of Worcestershire sauce. Once the mushrooms are cooked, deglaze the skillet with 1 cup of beef stock and scrape all the brown bits from the bottom of the casserole. Be careful with the salt at this stage, because the beef broth is already salted. You can always adjust the salt later.
  • Turn the heat to low and then slowly add the can of Campbell's mushroom soup, and the heavy cream (1 cup).
  • Once the mushroom sauce is nice and bubbly, add the meatballs back in, and let reduce on low for 30 to 40 minutes, until the sauce has reduced a third to a half (depending on how thick you want the sauce to be), and the meatballs are cooked through and the flavors have all combined.
  • Adjust salt and pepper to taste.
  • Serve on top of fresh mash potatoes, or buttered noodles.
  • I have added pictures of several stages of the dish to help you out.
  • NOTE : leftovers freeze beautifully. It's also a great dish to prepare a day ahead of time, because its even better reheated the next day. Just make sure you don't reduce the sauce too much when you cook it if you know you are going to serve it the next day, the sauce will finish to reduce as you reheat it (on low).

ELVA'S SWEDISH MEATBALLS (SMA KOTTBULLAR)



Elva's Swedish Meatballs (Sma Kottbullar) image

Simply Succulent! A great dish that Bird's Dutch/German mom would make for me when I was growing up. It's overlooked sometimes how recipes are an heirloom of our family heritage. I'm glad she gave me this recipe to remember her with. For Chef #107583's lighter, healthier version, try Recipe #279517

Provided by 2Bleu

Categories     Meat

Time 2h

Yield 24 meatballs, 6 serving(s)

Number Of Ingredients 13

1/2 lb ground beef
1/4 lb ground veal
1/4 lb ground pork
1/2 teaspoon white pepper
2 tablespoons soy sauce
2 tablespoons onions, finely chopped
1 tablespoon butter
1/2 cup fresh breadcrumb
3/4 cup heavy cream
1 egg
1/2 cup butter
1/2 teaspoon white pepper
1 cup heavy cream

Steps:

  • In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
  • In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
  • in a med bowl, soak the bread crumbs in the cream. Set aside.
  • Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
  • Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
  • Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
  • When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
  • Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
  • Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.

Nutrition Facts : Calories 610.7, Fat 55.1, SaturatedFat 31.5, Cholesterol 235.1, Sodium 616, Carbohydrate 9.4, Fiber 0.6, Sugar 1, Protein 20.1

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