%%USERNAME%%    %%ACCWORDS%% %%ONOFF%% |
 2025: German classics and International Yums |
 Recipe definitely NOT from IKEA.  Why I say that? Well, I dunno about you, but if you're not Swedish and know how to do them, you usually only get to eat them at IKEA – and dude, after running a perceived half-marathon through the store in search of– and finally get through check-out – after another half-marathon – you're usually hangry like sh–, especially when your shoulder's almost dislocating from all the extra sh– you schlepped out with you, too... after all that IKEA-marathon shall be worthwhile. Hey, stop whining, guys – it's Mann-year in Germany. And Thomas was a FAN of the multi-clause run-on sentence – just read Der Zauberberg.  Okay, back to these. At IKEA, at least when you're German, you usually have the – applicable! – choice between slouchy hotdogs (nope!  ) and these (just "meh" ).And since I seem to – also culinary-wise – slowly return to NYC – as I finally want to finish my novel (series) set there – I came about my FMC Laura once more. She and her Swedish ex-boyfriend – the one before the one who will, well... set off her story in the novel – broke up amicably when it became clear that he couldn't help her carry her package. But they are still friends... it can work, too. And before they broke up, Chris even took her up to Uppsala (where he comes from in Sweden) to meet the family. And his mum made these. Yeah, I know I'm a  -inducing, sappy romantic... and PROUD OF IT! Well! Since I, for once, wanted some decent Köttbullar – but not necessarily travel far for them... yet! – I went on the search for inspiration.I found it on Half-Swede-Half-German blogger Simone Filipowsky's (a typically Swedish name  ) blog s-kueche.com => https://www.s-kueche.com/2022/10/original-schwedische-koettbullar/ (in German, sorry.)I don't tend to brag, but these were the BLOODY BEST meatballs I've EVER had. Holy Cow!   And the tricks to achieve that are so darn EASY that I can't withhold them from you.  So off to the kitchen, Kinners! Serves: 23 meatballs in MY case; 4+ Recipe... I guess. She didn't elaborate.  Prep Time: 2+ hrs Degree of Difficulty: Easy DON'T be fooled by the amount of time. WE NEED KöTTBULLAR 1 red onion 1 tsp + 1 tbsp clarified butter 1/2 tbsp sugar 100 ml / 3.5 US fl.oz. cream 50 gr / 1.75 oz. breadcrumbs 2 tsp (corn) starch 500 gr / 1 lb 2 oz. mixed minced meat 50:50 beef-pork. Fresh (= from a butchery), if possible 1 egg 2 pinches pepper 1/4 tsp salt SAUCE 2 tbsp butter 25 gr / 1 oz. flour 300 ml / 1.25 US cups meat stock Try to find the one with the LEAST chemistry (= SHORT ingredients' list) contained. 150 ml / 5 US fl.oz. cream 1 pinch allspice 1 tsp soja sauce pepper salt parsley IMPORTANT: an oven-proof pan  If it's got a PLASTIC handle, it's NOT oven-proof It MUST be: cast-iron, stainless steel, and the like. See photo below! WE DO 1. Finely chop the onion. In a pan, let it caramelize with 1 tsp (clarified) butter and the sugar until golden-brown. Let it cool off. 2. Whisk together cream, breadcrumbs + corn starch. This may become quite dry + solid.  It was quite a piece of work to mix with the rest of the ingredients without having "bread blobs" in the raw meatballs, so maybe YOU are smarter and add some more cream – a little and slowly – until the consistency is still firm but also a tat viscous 3. Mix mince, cream mix, egg + onion and season to taste. 4. Preheat the oven to 180°C / 350°F. ALSO: peel + chop enough potatoes for every person to get a serving of mashed potatoes. Chop the potatoes because then they're done quicker 5. With wetted hands, shape about 3 cm / 1 in balls from the mass. Fry them in a large pan – that still fits into an oven; remember NO gear with plastic handle – with 1 tbsp – crazy, but that's enough – clarified butter until they're golden-brown all around. Put the finished meatballs on a plate.  6. To the pan drippings from the ball frying, add the butter, stir in the flour with an egg whisk, and lightly brown. Next, pour + stir in meat stock + cream, add soja sauce + allspice, and last the meatballs.  7. Put the pan in the oven for 20 minutes. Occasionally look after them because every oven is slightly different, and baking time can be longer / shorter Cook the potatoes. Probably keep warm for some time, shall they be finished before the pan in the oven.8. Season the sauce to taste – it's a little difficult to stir in the spices because of the meatballs in the way, but be gingerly, otherwise there'll be a BIG Sauerei. – and cut the parsley into thin strips.Mash the potatoes, and add milk, butter, salt + pepper to your liking. 9. SERVING: put some meatballs on the plate, some mashed potatoes + stewed cranberries – like in the heading photo – next to them, and put the sauce onto the meatballs. Sprinkle parsley on top of meatballs + mashed potatoes and then... Smaklig måltid + Guten Hunger!    |
View Portfolio
Visit Notebook
Send Gift Points
Awards
Badges
Send Email
Community Newsfeed
General Discussion
Sponsored Items
Book of Trinkets
Static Items
Books
Groups
Interactive Stories
Audio
Campfire Creatives
Community Notes
Crossword Puzzles
Documents
Folders
Images
In & Outs
Madlibs
Photo Albums
Polls
Product Reviews
Quizzes
Survey Forms
Web Pages
Word Searches
