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Köttbullar
(Swedish Meatballs)
In southern Sweden, people like their meat with a little extra fat, and that is the reason why they use pork in the meat mixture, but the further north one goes, the less pork there is in the mixture. Köttbullar are a key part of numerous buffets and smorgasbords all over Sweden, tempting the potential consumers with their unique aroma and flavor.Köttbullar are famous Swedish meatballs with a crispy brown exterior, and light, airy and tender texture on the interior. The original recipe for the dish first appeared in Cajsa Warg's 1754 cookbook. The meatballs usually consist of beef mixed with pork or veal, and the combination is typically seasoned with onions, salt, pepper, and allspice.The mixture is shaped into small, round meatballs and browned in hot butter. This dish is traditionally accompanied by lingonberry sauce, creamy mashed potatoes, and a thick gravy on the side, although lighter side dishes such as cucumber salad or red cabbage are also quite popular.
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