Meatballs

Name: Meatballs (Swedish Kottbullar or Danish Frikadeller)
Prep time: 45 min
Total time: 45 min
Cuisine: Danish
Ingredients: ½ pound each ground pork, veal, and beef, or 1½ pounds ground pork; ½ pound each ground pork, veal, and beef, or 1½ pounds ground pork; ½ pound each ground pork, veal, and beef, or 1½ pounds ground pork; ½ pound each ground pork, veal, and beef, or 1½ pounds ground pork; 1 medium onion, minced; 4 tablespoons (½ stick) butter, 1 tablespoon optional; Salt and black pepper to taste; Salt and black pepper to taste; ¾ cup beef or chicken stock, preferably homemade, or water, optional; ¾ cup beef or chicken stock, preferably homemade, or water, optional; ¾ cup beef or chicken stock, preferably homemade, or water, optional; Pinch of ground cloves or allspice or ½ teaspoon ground ginger; Pinch of ground cloves or allspice or ½ teaspoon ground ginger; 2 tablespoons flour, optional; Pinch of ground cloves or allspice or ½ teaspoon ground ginger; 1 cup cream or half-and-half, ⅔ cup optional; 1 cup cream or half-and-half, ⅔ cup optional; ½ cup bread or cracker crumbs; ½ cup bread or cracker crumbs

Swedish Kottbullar or Danish Frikadeller

Preparation info

Makes
12
or more servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

In general, these are milder than Italian-style meatballs (Polpette), with cooked onion and no garlic or cheese. Often served with a cream sauce (and lingonberries), they can be made without one, skewered on toothpicks, and passed at parties.

A combination of pork, veal, and beef is best here, but if I had to choose only one meat it would unquestionably be pork.

Ingredients

Europe
Denmark
Sweden
Starter
Nordic

Ingredients

Method