Buy all ingredients right below the recipe
Ingredients
- 500 grams mixed minced meat
- 2 onions
- 1 tbsp butter
- 1 egg (size M)
- 3 tbsp breadcrumbs
- 5 tbsp whole milk
- 3 tbsp sunflower oil
- 250 milliliters vegetable broth
- 200 grams cream
- 3 tbsp light sauce thickener
- 30 grams chives (1 bunch)
- 125 g lingonberries (1 jar)
- Salt
- Ground pepper
Preparation
- 1Finely chop the onions and sauté them in a hot pan with butter until translucent. Then vigorously knead the minced meat, egg, breadcrumbs, whole milk, half of the sautéed onions, and 1 level teaspoon of salt. With moistened hands, form small balls 4 to 5 cm in diameter. Wash, dry, and finely chop the chives into thin rings.
- 2Preheat oven to 100 °C convection. Heat sunflower oil in a pan and fry half of the meatballs until crispy and brown on all sides. Keep the fried meatballs warm in the preheated oven. Now fry the other half of the meatballs until crispy and brown and keep them warm in the preheated oven.
- 3Now briefly sauté the remaining half of the already cooked onions in the hot frying fat and season with salt and pepper. Then deglaze everything with vegetable broth and cream, bring to a boil, and stir in the sauce thickener. Let the thickened sauce briefly boil again, remove from the heat, and season with salt and pepper.
- 4Reserve some of the chive rings for garnish. Add the rest to the sauce and stir. Now portion the finished Köttbullar with the sauce and some lingonberries onto plates, sprinkle with the reserved chives, and serve.
Tip
For a very special taste, you can also season your Köttbullar with a little allspice – simply delicious!
