Köttbullar
A classic of Skåne cuisine, kottbulla are crispy on the outside and tender on the inside, served with a cucumber sauce.
📷 by tuey — CC BY 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of ground meat (pork, beef, and veal)
- 1 small onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon oil for frying
- Cucumber sauce for serving
- Sour cream for serving
- Chopped tomatoes for serving
Method
- Mix the ground meat with the chopped onion, parsley, sugar, pepper, and salt. Add the egg and mix well.
- Form 16-20 small meatballs, about 2 cm in diameter.
- Fry the kottbulla in a pan with oil, turning to ensure they are cooked on all sides. Cook over medium heat for 5-7 minutes.
- Arrange the kottbulla on a serving plate, pour the cucumber sauce, sour cream, and chopped tomatoes over them.
- Serve immediately.
The story
Köttbullar are a specialty of Skåne, Sweden, with a history dating back to the 17th century. These small meatballs have become particularly popular following their introduction at Christmas feasts.
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