Swedish Köttbullar with Mashed Potatoes and Lingonberries

Juicy Swedish-style köttbullar with creamy mashed potatoes, root vegetables and lingonberries. A cozy winter meal warmed by rye bread crumbs and cream sauce.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 500 g Ground meat (half beef, half pork)
• 1 pc Onion
• 1 pc Egg
• 150 ml Milk
• 60 g Rye bread, finely grated
• 1 pinch Nutmeg
• 1 pinch Allspice, ground
• 1 tsp Salt
• Pepper
• 2 tbsp Cooking oil
• 1 kg Floury potatoes
• 30 g Butter
• 100 ml Milk for the mash
• 300 g Carrots
• 200 g Parsnips
• 1 tbsp Butter for the sauce
• 1 tbsp Wheat flour
• 250 ml Water
• 200 ml Cream
• 150 g Lingonberries from a jar
• 1 bunch Dill

Method

1. Peel the potatoes, cut them into rough chunks and boil them in salted water until soft.
2. Trim the carrots and parsnips, cut them into sticks and steam them in a little water with a pinch of salt for about 12 minutes until al dente.
3. Finely dice the onion and fry it in 1 tbsp oil until translucent; let it cool.
4. Finely grate the rye bread and let it soak with the 150 ml milk in a bowl for 5 minutes.
5. Add the ground meat, egg, onion, nutmeg, allspice, salt and pepper to the bread and knead everything thoroughly.
6. Shape the mixture into about 20 equally sized balls and chill them briefly.
7. Heat the remaining oil in a large pan and brown the köttbullar on all sides in 2 to 3 batches; then cook them over medium heat for about 5 minutes until done and keep warm.
8. For the mash, drain the potatoes and mash them with butter and 100 ml milk, then season with salt and nutmeg.
9. Melt 1 tbsp butter in the meat drippings, briefly sweat the flour in it and deglaze with the water, stirring constantly.
10. Stir in the cream, bring the sauce to a boil once, season it and warm the root vegetables in it.
11. Finely chop the dill and stir it into the sauce.
12. Serve the köttbullar with the mashed potatoes, root vegetables and sauce, and top with lingonberries.