Klassiska Köttbullar
4 serving
Traditionally served with boil or mashed potatoes, lingonberry jam, and pickles. In the United States, it is commonly served in a cream sauce.
Ingredients
Instructions
Instructions
1.
Combine milk and breadcrumbs and let sit for 10 minutes.
Add meat, onion, egg, salt, pepper, and sugar to breadcrumbs. Mix until smooth.
Form mixture into balls, frying a few at a time in the oil. While frying, shake the pan occasionally to rotate and keep the meatballs round.
Comments
Made again with twice as much onion as instructed (this time intentionally), again resulting in a very loose mixture that didn't ball particularly well. Still delicious.
Made with twice the amount of onion as instructed (oops); and half pork and half beef. These were quite soft and didn't form balls well, probably because of adding too much onion. However, they were delicious, and the excess onion caramelized nicely on the outside giving them a good flavor.
Made with ground pork, 1 full yellow onion (though it was rather small), 1 tsp. sugar, panko bread crumbs, and no milk. The meatballs are still quite soft and hard to form, but they still turn out just fine. I did not add any oil when frying as we have done previously, as they usually turn out overly fatty. Instead I covered and slowly warmed the meatballs in a pan with a small amount of water to make them render some of the fat, in which they cooked. I did not rotate them as they cooked, and once they had steamed through fully I moved them to a baking sheet and broiled them until brown and sizzling on top. This resulted in a very juicy, delicious meatball that was not greasy at all.