…THE Swedish national dish! In Sweden there are a variety of Köttbullar variants because every family has its own recipe. After a few taste tests, we chose our favorite version and served it with typical Swedish mashed potatoes and cranberries.
Place breadcrumbs in a bowl and pour 50 ml milk over them.
Dice the onion, heat 1 tablespoon of oil in the pan and sauté the onion cubes in it.
Sauteed onion, egg, broth and that Ankerkraut Add the Köttbullar spice to the bowl with the soaked breadcrumbs, mix everything together and let it steep for about 5 minutes.
Then add the meat and mix everything together well.
Form small balls out of the minced mixture. Put about 1 tablespoon of oil in a pan and fry the Köttbullar all over for 10 minutes.
When the Köttbullar are ready, melt the butter over medium heat, add the flour and sauté, stirring constantly, until they are golden yellow. Gradually stir in the 200 ml milk and season with salt and pepper. Season with mustard and honey and simmer briefly.
Serve Köttbullar with mustard-honey sauce. Mashed potatoes and cranberries go perfectly with Köttbullar. Enjoy your meal.
