Köttbullar (Swedish meatballs)

Name: Köttbullar (Swedish meatballs)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Washer Toast; 100 ml Milk; 2 Onions; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 6 TABLESPOONS Oil; 1 Cucumber; 3 TABLESPOONS Vinegar; 7-10 Tbsp Sugar; 150 g thickened wild cranberries; 100 ml Vegetable broth (instant)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Washer Toast
100 ml Milk
2 Onions
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
6 TABLESPOONS Oil
1 Cucumber
3 TABLESPOONS Vinegar
7-10 Tbsp Sugar
150 g thickened wild cranberries
100 ml Vegetable broth (instant)

Directions

1
Cut bread into cubes and soak in milk for about 10 minutes. Peel and finely dice the onions and set aside 1 tablespoon of diced onions for the sauce. Knead minced meat, bread with the milk, egg and half of the onion cubes.
2
Season with salt, pepper and paprika. Form 16 dumplings from the mixture. Heat 3 tablespoons of oil in a pan. Fry the meatballs for at least 10 minutes over medium heat, turning them over. Wash and clean the cucumber and slice it into thin slices.
3
Mix vinegar, 3 tablespoons of oil and remaining onion cubes, season with salt, pepper and sugar. Fold the marinade into the cucumber. Remove Köttbullar from the pan and keep warm. Add 1 tablespoon of onion cubes to the cooking fat and fry.
4
Add the cranberries and stock, reduce slightly. Season to taste with salt and pepper. Arrange köttbullar with the sauce on plates. Serve with cucumber salad and dill potatoes.