© Stine Christiansen | Styling: Gitte Heidi Rasmussen

Swedish Köttbullar with lingonberries and pressgurka salad

The classic from the freezer shelf of a furniture manufacturer can actually taste delicious – if you make the small effort to cook it yourself!

Falstaff Editorial Team

Cooking time: 01:00

Ingredients (5 servings)
1 onion, chopped
2 cloves of garlic, chopped
3 tablespoon(s) butter
60 g breadcrumbs
60 ml milk
1 kg minced meat, mixed
1 large egg
1 teaspoon(s) salt
1 teaspoon(s) black pepper, ground
1 teaspoon(s) allspice, ground
1 teaspoon(s) nutmeg, ground


Ingredients (5 servings)
4 tablespoon(s) butter
2 tablespoon(s) flour
1 teaspoon(s) Dijon mustard
100 ml white wine
500 ml beef stock or vegetable stock
250 ml whipped cream


Ingredients (5 servings)
1 cucumber
1 teaspoon(s) salt
3 tablespoon(s) Hesperide vinegar
2 tablespoon(s) sugar
3 tablespoon(s) dill, chopped


Ingredients (5 servings)
4 portions of mashed potatoes
150 g cranberry jam, cold stirred
  • To make the pressed gherkin salad, finely slice the gherkin with a slicer. Season with salt, place in a deep plate and weigh down with another plate (if necessary, place another weight on top) and leave to marinate for approx. 15 minutes. Squeeze the cucumber with both hands and mix with the remaining ingredients in a salad bowl. Chill in a cool place.
  • For the Köttbullar, sauté the onion and garlic in 1 tablespoon of butter over a medium heat for approx. 10 minutes. Soak the breadcrumbs in the milk. Squeeze lightly, mix well with the minced meat and the remaining ingredients except the butter and form balls approx. 2 to 2.5 centimeters in diameter.
  • Heat the butter in a large pan and fry the Köttbullar over a high heat until brown on all sides, then remove. Fry the flour for the sauce in the drippings with more butter until light brown. Add the mustard, continue to fry and deglaze with wine. Stir, pour in the soup or stock and whisk well. Bring to the boil, add the cream and season to taste. Add the meatballs and leave to simmer over a low heat for a few minutes.
  • Serve with mashed potatoes, cranberries and cucumber salad.


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Falstaff Editorial Team
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