Swedish meatballs (Köttbullar) from Scandinavian Cooking (page 45) by Beatrice Ojakangas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dilled green peas (Tilliherneet)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 06, 2023

    I used a scoop and got 60 smaller meatballs, which needed to be browned in batches. Despite draining the meatballs after browning, the gravy ended up super fatty - maybe because the meatballs weren't cooked through initially? The gravy was pretty basic but decent, but I think I prefer a creamier sauce. I hate pan frying meatballs, but figured the gravy would need the flavor from the drippings. Next time I will roast the meatballs and just make a basic sauce using roux, broth, and a touch of sour cream. I enjoyed the traditional Scandinavian spices in the meatballs and couldn't help but add some white pepper as well.

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