Swedish Meatballs / Kottbullar

kottbullar material

• – 250 gr ground beef
• – 200 gr ground chicken
• – 2 lbs of white bread, torn”
• – 1 egg
• – 50 ml of UHT milk
• – 1 tsp black pepper, coarse grain
• – 1/2 tsp nutmeg, grated
• – 1/4 tsp cinnamon powder
• – 1 tsp mushroom broth
• - salt & sugar to taste
• – 3 Tbsp Olive Oil + 1 Tbsp Munjung Butter for frying

Brown Gravy

• – 500 ml of broth
• - 100 ml of UHT milk (using cooking creme is better)
• – 2 tbsp munjung flour
• - 1 tbsp fiber creme (optional)
• – 2 tbsp English soy sauce
• – 1 tbsp soy sauce
• – 1 tsp mushroom broth
• – 1/2 tsp black pepper
• - salt & sugar to taste
• - sliced ​​celery leaves to taste

Complementary

• – mashed potatoes
• - Strawberry jam

How to make a kottbullar

• – Mix the bread and milk and let the bread soak and soften. In a bowl mix all ingredients, mix well. Take a little dough, fry it to correct the taste
• - Take 1 tablespoon of dough, round it. Do it until the dough runs out. (I keep the dough in the fridge because it was made the night before for me to cook the next day)
• - Prepare a pan, pour olive oil and butter. Heat until butter melts. Add the meatballs mixture, cook until it changes color and is cooked (you don't have to cook it for too long, because later the meatballs will be cooked again with gravy). Remove meatballs, drain. Set aside the remaining oil in the pan to make the gravy
• - Prepare a pan, pour enough remaining oil from frying meatballs. Add the flour, stir quickly with a balloon whisk so there are no lumps. Add the fiber creme then pour the broth and liquid milk, stirring constantly until the sauce doesn't clot. Add soy sauce, English soy sauce, mushroom stock, salt, sugar and black pepper. Mix well and adjust the taste
• - Add the meatballs, cook until the sauce explodes. Turn off the heat, sprinkle with celery slices
• Serving: prepare a plate, pour mashed potatoes on a plate, sprinkle with parsley. Arrange the meatballs on the side, flush with the gravy. Give enough strawberry jam

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