My mother’s recipe for Swedish meatballs, also known as köttbullar, should be illegal. The alternative is to introduce a binder, such as beaten egg yolk, to hold the minced meat or fish together, but that is too often detectable in the finished dish, so a good half-hour’s rest in the fridge and a small amount of care is probably a better idea.
I compared this recipe against the meatball recipe I’ve been using for 20 years, and it is exactly the same, except that I use 1/2 cup of breadcrumbs instead of 2/3 cup, and instead of cooking them on the stove in sauce I bake them at 400 for 16-20 minutes.
Rated 4 out of 5 by popcorn89 from I halved this recipe and it made plenty for a family of four, not to mention I didn’t want to waste… I halved this recipe and it made plenty for …