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Julkottbullar (Swedish Christmas meatballs)
- Sebastian Graus
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Serves 8
Easy
Prep: 30 mins
Cook: 30 mins
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Here Swedish meatballs are dressed for the season with warming spices and soft, buttery onions that make them extra-comforting
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Recipe author Sebastian Graus says, "Ask me what I can’t live without at Christmas and the answer’s easy: meatballs. Here they’re dressed for the season with warming spices and soft buttery onions that make them extra comforting".
Try Sebastian's julkottbullar (Swedish Christmas meatballs), then discover more delicious meatball recipes, such as our Scandi meatball bake with cucumber salad, venison meatballs and vegetarian meatballs.
Julkottbullar (Swedish Christmas meatballs) recipe
Ingredients
Nutrition
-
butter
for frying
-
1 large onion
sliced
-
200ml whole milk
-
1 tsp ground allspice
-
1 tsp ground cinnamon
-
1 tsp ground black pepper
-
50g breadcrumbs
-
500g beef mince
-
500g pork mince
-
2 eggs
SAUCE
- 2 tbsp butter
- 2 tbsp plain flour
- 300ml single cream
- 1 beef stock pot
- 1 tsp dark soy sauce
TO SERVE
- mashed potatoes
- lingonberry jam
- sliced cucumber tossed with dill
Nutrition: per serving
- kcal443
- fat30g
- saturates15g
- carbs13g
- sugars4g
- fibre1g
- protein30g
- salt2.3g
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Method
-
step 1
Melt a knob of butter in a frying pan and gently cook the onion with a pinch of salt for 8 mins until soft. Leave to cool.
-
step 2
In a large bowl, mix the milk, spices, breadcrumbs and 2 tsp of fine sea salt. Season with black pepper and leave for 5 mins to absorb.
-
step 3
Add the beef, pork, eggs and cooled onion, then mix well with your hands until combined and slightly sticky. With damp hands, roll the mixture into small balls about 3cm wide.
-
step 4
Melt a little butter in a large frying pan over a medium heat. Fry the meatballs in batches for 8-10 mins, turning often, until browned all over and cooked through. Keep warm in a low oven while you finish the rest.
-
step 5
For the sauce, melt the butter in the same pan, scraping up any sticky bits. Stir in the flour and cook for 2 mins, whisking. Gradually whisk in the cream and 300ml of water, then add the stock and soy. Simmer until smooth and glossy, adding a splash of water if it becomes too thick. Season to taste and serve with the meatballs, mashed potato, lingonberry jam and sliced cucumber tossed with dill.
More meatball recipes
Authors
Sebastian Graus
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