Kottbullar
Description
The dish is prepared without unnecessary complications. Use cream with at least 25% fat content for the Köttbullars—the higher the fat content, the better—and do not replace it with milk, especially in the sauce. You may omit the mustard, mushroom powder, and ketchup; they are added to enhance the flavor. My mushroom powder is homemade, made from dried mushrooms. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Köttbullar.
- 2
Step 2
Crumble the bun into a bowl and pour in the milk. Let it sit for 5 minutes.
- 3
Step 3
Place half of the meat mince into a bowl and add the chopped onion.
- 4
Step 4
Add the bread soaked in milk to the bowl with the minced meat.
- 5
Step 5
Blend everything with a blender until smooth and beat an egg into it.
- 6
Step 6
Pour the cream into a bowl.
- 7
Step 7
Mix everything well until smooth.
- 8
Step 8
Add the remaining minced meat, salt, and pepper to the bowl and mix until evenly combined.
- 9
Step 9
Pour water into a saucepan, add salt, and bring to a boil. Shape the meatballs into rounds and place them into the boiling water. Simmer over low heat for 20 minutes.
- 10
Step 10
Remove the meatballs from the broth and place them on a plate. Let them dry slightly. Place butter in a skillet and heat over medium heat. Add the meatballs and brown on all sides. Cover with a lid and let stand.
- 11
Step 11
For the sauce, sauté finely chopped onions and mushrooms in vegetable oil over medium heat for 15 minutes.
- 12
Step 12
For added flavor, add mustard and ketchup. Mix well and sauté for another 2 minutes.
- 13
Step 13
Pour in the cream, mix and cook for 15 minutes. Then dissolve the mushroom powder and starch in water. Gradually add to the pan, stirring, and cook until thickened.
- 14
Step 14
Arrange the fried meatballs, add the mushroom sauce, and serve.