Swedish Recipes
Swedish Recipes
 

Traditional Swedish Recipes

Swedish food tends to be influenced by the seasons with the spicing, and cooking, often reflecting the storage needs of the peasant communitieis of old, as in the case of pickled  herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature. 

The following recipes are a taste of what you might enjoy when you visit Sweden - or why not try them at home!


Köttbullar (Swedish Meatballs)

Köttbullar (Swedish Meatballs)

Ingredients for 4-6 servings

500g ground (minced) beef/pork mixture
250ml (1 1/4 cup) milk
75g (3/4 cup) white breadcrumbs
1 egg
1 onion
salt, white pepper
ground allspice

Preparation

 

Finely dice the onion and sauté gently in a little butter, without browning.

Soak the breadcrumbs in milk.

Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste.

Add a little water if the mixture feels to firm.

Check the taste by test-frying one meatball.

Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.

Brown a generous pat of butter in a frying pan, and when it "goes quiet" place the meatballs in the pan and let them brown on all sides.

Shake the pan often.

Serve with potato purée or boiled potatoes and raw stirred lingonberries. 

Swedish Kottbullar

 


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