The Best Swedish Meatballs
Print Recipe
These meatballs (kötbullar) are absolutely delicious – much better than Ikea's!
Course
Main Course
Cuisine 
Ingredients
- 2 medium-sized potatoes boiled
- 2 small yellow onions
- 85 ml milk
- 1 tbsp cream
- 100 ml breadcrumbs or dry baguette for more flavour
- 1 egg
- 50 ml water
- 400 g beef mince
- 400 g beef and pork mince "hakket kalv og flæsk"
- 1 tbsp brown sugar
- 3 tbsp anchovy paste
- 2 tbsp concentrated liquid game stock or any other flavour
- 2 tbsp soy sauce
- Salt and freshly ground white pepper
- Butter for frying
Instructions
- Boil the potatoes (if they're not already cooked).
- Peel the onions. Grate one onion, finely chop the other, and sauté it until golden brown.
- In a large bowl, combine the cream milk, breadcrumbs, egg, and water to make a loose batter. Let it rest for about 10 minutes. (If you're using old bread, soak it till it falls apart.)
- Mash the cooked potatoes with a fork.
- Add the rest rest of the ingredients. Combine well until smooth. Season with salt (be careful – there's a lot of salt in both the stock and the soy sauce already) and freshly ground white pepper.
- Form round meatballs, each weighing about 25 grams. Fry them in butter until golden brown.
Notes
Serve the meatballs with mashed potatoes, gravy, steamed green peas and lingonberry jam.