Tore Wretman’s meatballs Köttbullar (Sweden)

The recipe for these mild and delicate meatballs comes from the grandfather of Swedish traditional cooking, Tore Wretman. I usually prepare them when I want meatballs to be part of the menu of a bigger meal, such as Swedish Christmas dinner, rather than serving them as a dish on their own.

(Serves 4)
Butter, for frying
1 onion, finely chopped
30g fresh white breadcrumbs
200ml cream
1 egg
200gminced beef
100g minced veal
100g minced pork
Salt and white pepper, to taste

Melt a knob of butter in a pan over a medium heat. Add the onion and fry until soft and golden. Tip onion out of the pan and leave to cool down.

Combine the breadcrumbs with the cream in a large mixing bowl and leave for a little while to swell. Add the cool onion and the egg, and mix everything together well.

In a separate bowl, mix the beef, veal and pork until they are thoroughly combined. Add them to the bread and cream, season well, then mix everything together. Shape the mixture into balls the size of a small walnut.

Melt a knob of butter in a large frying pan or skillet over a medium heat. Fry the meatballs until brown all over.