Swedish Köttbullar with Cream Sauce and Mashed Potatoes - Simple & Homemade
Swedish Köttbullar with cream sauce and mashed potatoes are a true classic that always brings a comforting feeling. As a little cat with a great love for hearty cuisine, I have perfected this recipe so that it succeeds easily in your kitchen. These meatballs are prepared fresh, without any frills, but with great attention to detail. The combination of tender meat, a velvety cream sauce, and the fruity note of lingonberries is simply unbeatable. Whether as a warming dinner or soul food on a rainy day – this dish brings the cozy Scandinavian feeling directly to your home. Preparation is straightforward and requires no complicated techniques, so every home cook – whether with two or four paws – can conjure up this delicious dish stress-free. Grab your pan and let's cook together while the apartment smells wonderfully of fried meatballs and fine sauce.
Ingredients
Preparation
Peel the potatoes (300 g), cut into small cubes, and boil in salted water until soft.
Meanwhile, finely dice the onion (1) and sauté in a little butter (40 g) until translucent.
Let the breadcrumbs (20 g) soak in the milk (50 ml) in a small bowl for a moment.
Place the minced meat (250 g) in a bowl, add the egg (1), soaked breadcrumbs (20 g), and sautéed onions (1).
Knead everything well, season with salt and pepper, and form small, uniform balls.
Fry the meatballs in a pan with some butter (40 g) until golden brown on all sides and then remove from the pan.
For the sauce, add the beef stock (100 ml) to the pan drippings, let it simmer briefly, and stir in the cream (100 ml).
Drain the potatoes (300 g), mash them, and refine with a small piece of butter (40 g).
Return the Köttbullar to the sauce and let them simmer briefly until fully cooked.
Serve the Köttbullar with mashed potatoes and a generous spoonful of lingonberry jam (50 g) on a plate and enjoy.
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