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Kottbullar (meatballs)

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 1 (about 200g) potato, peeled, chopped, boiled, mashed
  • 20g (1/4 cup) fresh breadcrumbs (made from day-old bread)
  • 1 egg, lightly whisked
  • 2 tablespoons chopped fresh continental parsley
  • 1/4 teaspoon ground nutmeg
  • 20g butter
  • 1 tablespoon olive oil, extra
  • 2 tablespoons plain flour
  • 375ml (1 1/2 cups) Massel beef stock
  • 60ml (1/4 cup) pouring cream
  • Mashed potato, extra, to serve
  • Sliced gherkins, to serve
  • Chopped fresh continental parsley, extra, to serve


  • 1
    Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Set aside for 5 minutes to cool slightly.
  • 2
    Transfer to a large bowl. Add the mince, potato, breadcrumbs, egg, parsley and nutmeg. Season with salt and pepper. Mix until well combined.
  • 3
    Line a baking tray with non-stick baking paper. Roll heaped tablespoonfuls of the mixture into balls. Place on the lined tray. Cover. Place in the fridge for 1 hour to chill.
  • 4
    Heat butter and extra oil in a non-stick frying pan. Add half the meatballs. Cook, turning, for 6-8 minutes or until cooked. Transfer to a plate. Cover to keep warm. Repeat with remaining meatballs.
  • 5
    Add the flour to the pan and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the stock. Place over medium heat. Cook, stirring constantly with a wooden spoon, until sauce boils and thickens. Add the cream. Cook for 2 minutes. Season with salt and pepper.
  • 6
    Divide mash and meatballs among serving plates. Drizzle over the sauce. Top with gherkins and extra parsley to serve.

Source: taste.com.au


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