21. März 2011

Week 50/52: Koettbullar

Among the recipes submitted for the recipe raffle was a Köttbullar-recipe by lingonsmak and it immediately made me think of hamburger meat and cream 24/7. So what chance did I have other than buy hamburger meat and cream and get going?

This is a yummy dish that feeds the hungry in no time and you can make variations every time you think of one. Great.

You need:

500 g hamburger meat (I use mostly beef, but pork or mixed is fine as well. The original asks for venison or elk, but unfortunately, I was out of both venison and elk, quelle surprise!)
1 onion, chopped
1 egg
250 ml cream
2 Tsp breadcrumbs
red wine
salt, pepper,
1 Tsp parsley and butter
some flour
some beef broth

Preheat the oven to 175°C. And take that onion.


Chop it.


Sauté the onion in some butter and add it to the meat, the egg, salt, pepper and parsley in a sufficiently large bowl. I mentioned that I have problems picking bowls that are actually large enough for the ingredients AND my hands for mixing, but this time: success! Add about 1 Tsp of breadcrumbs and a sip or three of the cream. Mix until you have a creamy, sticky mixture. If it is too dry: more cream. If it is too moist: more breadcrumbs. Keep trying. Set aside the rest of the cream.


Form little meatballs.


Roll them in a bit of flour and fry them until roughly done.


Place them in an oven-proof dish.


While the meatballs are frying, think of the geek. And then cut some potatoe squares to bake them on a sheet with olive oil, salt and rosemary. Yummy. Add the meatballs to the oven, too, and bake both potatoes and meatballs for about 15 minutes or until done. That is a time indicator I absolutely love: until done. Thank you, person whom I trust to tell me how things are done.


For the sauce, dissolve about 2 Tsp flour in about a glass of red wine. Don't drink all the rest of the wine, but keep some for the actual eating process.


Add the rest of the cream and the wine-flour to the frying grease and reheat, stirring, until it boils. Now experiment with more wine, more cream, and beef broth until you have a sauce that you love. Season with salt and pepper and more parsley, if you like. You can also add more sautéed onions or whatever.


Shortly before serving, add the meatballs to the sauce and let them bathe a little. They'll like it. Serve with the potatoes and a salad (beans or peas would be nice, too) and don't forget to lick out the pan once you are ack in the kitchen with the empty dish.


Enjoy.


I knew well before that I like meatballs, even if they are Swedish and called Köttbullar, but I am amazed at the flexibility of the recipe, as you can basically add everything you want to both the meatball mixture or the sauce. And you are done really quickly, because you can leave out the meatballs-in-the-oven part and just fry them all the way through. Then you really just need that time wich the potatoes are taking their vacation in the oven.

And my mother loved it. So: perfect.

Guten Appetit.

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