Kottbullar Swedish Meatless Balls Vegan Recipes

KOTTBULLAR (SWEDISH MEATBALLS)

Steps:

• Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.
• Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
• In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.
• Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.
• Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.
• Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.
• Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.
• Mix all meatball ingredients, omitting butter and oil. Roll them into meatballs.
• Optional: If you want to add a little color to the meatballs, you can sear them in a skillet with oil and butter.
• Make a slurry by slowly stirring beef broth into flour in a bowl. Mix in remaining sauce ingredients.
• Place meatballs in crock pot and add in sauce mixture.
• Cover and cook on high for 2 hours or low for 4-5 hours, until internal temperature of the meatballs is 165°F.
• Set your Instant Pot to Saute mode. Add butter and olive oil, then and meatballs. Cook for a few minutes to brown them up, then remove and set aside.
• Add remaining butter to Instant Pot. Once melted, gradually add flour to create a roux.
• Stir in beef broth, Worcestershire sauce, mustard, salt and pepper. Mix well, making sure to get the bits stuck to the bottom mixed into the sauce.
• Seal lid of the pressure cooker.
• Set to Manual setting for 8 minutes, then allow pressure to release naturally for 10 minutes.
• Remove lid and stir in cream.

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)

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.

VEGAN IMPOSSIBLE SWEDISH "MEATBALLS" RECIPE

Steps:

• Gather the ingredients.
• Add the meat, chopped onions, and breadcrumbs to a large bowl. Pour the coconut milk over the top of the breadcrumbs. Allow the breadcrumbs to soak up the milk.
• Add the nutritional yeast, onion powder, garlic powder, salt, and pepper to the meat mixture and mix to combine and completely disperse the seasonings.
• Use a small cookie scoop to form the meat mixture into 1-inch size balls. Place them on a parchment-lined baking sheet and continue rolling and forming until they are all completed.
• Heat the olive oil in a large sauté pan on medium-high heat. Add the meatballs to the pan and cook on one side for about 1 minute. Rotate and cook on each side until browned (for a total of about 5 minutes).
• Remove the meatballs from the pan and place them on a plate. Prepare the gravy.
• Gather the ingredients.
• Add the vegan butter to the pan used for browning the meatballs and return to medium-high heat. Whisk in the flour and allow to cook for two minutes, stirring frequently. Whisk in the garlic and onion powder.
• Add the vegetable bouillon. Whisk in the water gradually until the mixture is combined and smooth. Whisk in the coconut milk, soy sauce, mustard, and pepper. Add salt to taste. Continue to heat and stir over medium heat until the sauce has thickened and is bubbling.
• Add the meatballs back to the pan and cook them for 3 minutes or until they are heated through. Garnish with parsley and serve.

KOTTBULLAR (SWEDISH MEATBALLS)

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.

KOTTBULLAR

Steps:

• Put the breadcrumbs in a large bowl and add 4 tablespoons of milk. Leave the breadcrumbs to absorb the milk for about 5 minutes.
• Add the ground meat, grated onion, egg, allspice salt and white pepper to the bowl. Mix until everything is combined.
• Take a tablespoon of the mixture and roll it until it is round. Rinse your hands in cold water if the mixture is too sticky. Repeat until you have used up all the mixture, by which time you should have between 25 and 30 meatballs.
• Heat a tablespoon of butter in a frying pan over a medium high heat.
• Fry half the meatballs, shaking the pan frequently as you add them.
• When they are browned, turn down the heat and cook for 10 more minutes.
• Remove the meatballs from the pan and keep warm.
• Add another tablespoon of butter and fry the remaining meatballs in the same way.
• When the meatballs are cooked, remove them from the pan.
• Add the stock and cornstarch mixture to the pan.
• Stir thoroughly and then simmer for 5 minutes.
• Add the soy sauce, salt, black pepper and cream. Heat for a couple more minutes, stirring continuously.
• Serve the meatballs with lingonberries or lingonberry jam, mashed potatoes, pressed cucumber and a light coating of the creamy gravy sauce.

KOTTBULLAR: SWEDISH MEATLESS BALLS (VEGAN)

Steps:

• Place potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft.
• Drain water from potatoes (saving the water to make gravy), mash and let cool.
• In the meantime, heat oil in small frying pan, add onions and cook until they just start to brown.
• Place flax seed in small bowl, add ¼ cup of hot water and let stand for about 10 minutes for flax seed to absorb the water.
• When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions.
• Mix together and roll into small balls.
• Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350°F.
• While the meat(less) balls are cooking, make a vegetarian gravy.
• Pour over the balls and continue cooking for an additional 20 minutes.

SWEDISH MEATBALLS (OR KOTTBULLAR)

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).