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Köttbullar - Traditional Swedish Meatballs    HT  MC  40mins


The addition of soaked breadcrumbs is essential for Swedish meatballs in order to achieve the soft close texture. The use of a food processor to mix the ingredients can also aid this.

Serves 4    Hot Pork Beef Spices Main Course Sweden Europe

200g/7oz Minced Beef
200g/7oz Minced Pork
50g/2oz Fresh White Breadcrumbs
1 Egg
1 Onion, grated or very finely chopped
Salt and White Pepper
Ľ teasp Ground Allspice
Butter or oil for shallow frying


1. Soak the breadcrumbs in milk for about 5 minutes.

2. Place the meat, onion, egg, milk/breadcrumb mixture and the spices in a large mixing bowl or in a food processor and blend to a soft consistency.

3. Using damp hands, shape the mixture into small meatballs about the size of large walnuts.

4. Heat the oil or butter (or a mixture) in a large frying pan until very hot then add the meatballs, well spaced apart and brown over a high heat on all sides. You may have to do this in two frying pans or in batches.

5. Reduce the heat to medium and continue to cook for a further 5 minutes, turning from time to time.

Traditionally served with a cream sauce, Lingonberry jam and creamy mashed potatoes


More Pork/Bacon Recipes  | More Meatball Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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