beef,  main course

Swedish meatballs in creamy mustard sauce (Kotbullar)

These delicious Swedish meatballs are smothered in rich and creamy sauce and, if you wish, garnished with spring onion rings or fresh parsley. The creamy mustard sauce is really what makes this dish so absolutely delicious. It’s a sauce made with cream, butter and mustard, very creamy and a bit sourish, perfect for meatballs! It’s very similar to the Bechamel sauce.
In the traditional Swedish recipe the meatballs are fried in butter. I chose a healthier way: I baked the meatballs. Baked meatballs are very easy to make and you don’t have to use extra fat.
You can serve these delicious Swedish meatballs in creamy mustard sauce for lunch or for dinner, with potatoes, noodles or with your favorite side dish.

Ingredients for Swedish meatballs (Kotbullar) in creamy mustard sauce

For meatballs:
– 500gr ground beef
– 1 egg
– 50gr breadcrumbs
– 50ml milk
– 1 onions
– 2 garlic cloves
– 5 allspice corns, smashed (or 1/3 teaspoon ground allspice)
– salt and pepper to taste
For the creamy mustard sauce:
– 200ml heavy cream
– 2 tablespoons Dijon mustard (or your favorite mustard)
– 50gr butter
– 50gr flour
– 500ml hot vegetable (or chicken/beef) soup
– salt and pepper to taste
Optional: Fresh parsley or spring onion rings to garnish.



How to make Swedish meatballs (Kotbullar) in creamy mustard sauce

How to make the meatballs
Combine breadcrumbs and milk in a small bowl. Set aside.
In a large bowl combine ground beef, finely grated and squeezed onions, crushed garlic and egg. Add the breadcrumbs combined with milk and season with salt and pepper. Mix well with your hand until combined.
With slightly wet hands shape the meatballs. Place the meatballs in a lightly oiled non-stick baking tray.
Place the meatballs into the preheated oven and bake at 180º C for about 25 minutes (or until cooked through).
Meanwhile prepare the creamy mustard sauce 
Melt the butter into a large saucepan. Add the flour, gradually, stirring with a wooden spoon until incorporated.



Continue to cook for 1-2 minutes, stirring constantly.
Add the hot soup, gradually, stirring with the spoon to incorporate. You must obtain a creamy mixture, without lumps.
Continue to cook until the sauce starts to thicken. Add the heavy cream and mustard, season with salt and pepper and stir to combine.
Continue to cook until the creamy mustard sauce thickens.
Remove the meatballs from the oven and place them into the sauce.
Cover the saucepan with a lid and continue to cook at slow heat for 8-10 minutes.
Serve Swedish meatballs (Kotbullar) in creamy mustard sauce with your favorite garnish.

Enjoy!

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