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Köttbullar (meatballs) in cranberry sauce
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 544
  • Fat about 41g
  • Carbohydrates about 14g
  • Protein about 27g
This is needed
This is needed for 4 people
Köttbullar (meatballs)
  • 1 slice white bread (approx. 50 g)
  • 500 g minced meat (beef)
  • 0.5 dl milk, hot
  • 1 onions, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.75 tsp salt
  • a little pepper
  • clarified butter for frying
Cranberry sauce
  • 200 g crème fraîche
  • 1 dl white wine
  • 1 dl meat bouillon
  • 1 tbsp cranberries from a jar, to garnish
  • 0.25 tsp salt and pepper to taste
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And that's how it's done
And that's how it's done
Köttbullar (meatballs)
Soak the bread in the milk, tear apart, place in a bowl along with the meat, onion and parsley, season. Knead all the ingredients to form a compact mass that no longer sticks to your hands. With wet hands, shape into walnut-sized balls. Cover and refrigerate for approx. 10 mins. Fry the meatballs in a little clarified butter over a medium heat for approx. 8 mins. per batch, stirring occasionally. Remove from the pan.
Cranberry sauce
Wipe the clarified butter from the frying pan. Pour in the wine and stock, bring to the boil, reduce to half the amount. Stir in the crème fraîche and cranberries, bring to the boil, reduce the heat, season. Return the meatballs to the pan, simmer over a low heat for approx. 5 mins. Garnish with cranberries before serving.