"Köttbullar" (i.e. meatballs) is a Swedish dish, traditionally served with boiled potatoes and a "lingonberry sauce", similar to a cranberry sauce. The spice used here is the berry of a pimiento tree. It is aptly named "allspice" because it tastes like a combination of spices, mostly cloves, cinnamon, and nutmeg.
1/2 | potatoes, peeled | 100 g | |
2 tsp | Italian parsley, fresh, minced | 4 g | |
1/4 | onions, finely chopped | 50 g | |
1 | eggs size large | ||
400 g | ground beef, lean, or medium-lean | ||
1 1/2 tbsp | milk, partly skimmed, 2% | 23 mL | |
1/4 tsp | allspice powder | 1 g | |
1/4 tsp | salt, or to taste | 2 g | |
ground pepper to taste [optional] | |||
2 1/2 tbsp | brown sugar | 28 g | |
2 tbsp | Dijon mustard | 30 g | |
2 tsp | apple cider vinegar | 10 mL | |
2 tsp | canola oil | 10 mL | |
2 tsp | olive oil | 10 mL | |
aluminum foil |
These meatballs can be cooked either in the oven or using an outdoor grill.
If shaped into smaller meatballs, they may be served as appetizers with extra sauce for dipping.
per 1 serving (160 g)
Amount % Daily Value |
Calories 300 |
Fat 17 g 26 % |
Saturated
5.6 g
28 % |
Cholesterol 100 mg |
Sodium 340 mg 14 % |
Carbohydrate 13 g 4 % |
Fibre 1 g 3 % |
Sugars 8 g |
Net Carbs 12 g |
Protein 23 g |
Vitamin A 3 % |
Vitamin C 5 % |
Calcium 4 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 0 |
Milk and Alternatives | 0 |
Meat and Alternatives | 3 |
Fats | 3 |
Other Foods | ½ |
Didn't have time to place meatballs in fridge as I didn't have the time - people were hungry for their supper. As a result, meat balls in the skillet had to be treated very carefully - didn't have too much of a 'crumble' problem. Very tasty dish - the sauce was great - might double sauce recipe next time.
I've never made meatballs before and I was unsure how they would turn out and I was pleasantly surprised. I served them with mashed potatoes and while the sauce called for in the recipe was quite tasty, I would either make more of the sauce, or serve a gravy.
The recipe is good but I found it helped to use half regular mustard and half dijon in the sauce. I also appreciated all the earlier suggestions to double the sauce and am glad to have heeded them.