Apologies for the lack of posts these last few days, Citizens – I’ve been under the weather, but we will try and get back on track now!
Swedish meatballs have become a cultural touchstone in the United States, with many people making the unfortunate association with 60’s-style cocktail parties or a crazed trip to Ikea.
They deserve far better!
Köttbullar are a noble and respected dish in their home country, and have a delicious spiced (not spicy!) flavor profile and a sauce made from only the finest sour cream and homemade meat broth. The traditional way to prepare them is köttbullar med gräddsås or meatballs with cream sauce.
The traditional side dishes served with köttbullar include pressgurka (pressed cucumber), rårörda lingon (lingonberry sauce) and potatismos (mashed potatoes). The Swedish meatball recipe can be served with boiled potatoes or egg noodles as well.
Köttbullar are thought to have been brought to Sweden by King Charles XII after his exile in Istanbul in 1713. Meatballs and kebabs have long been a staple of Middle Eastern cuisine, including in recipes for Iran’s chelo kebab, Pakistan’s koftas, Australia’s rissoles, cevapi from the Balkans or Romania’s chifteles.
The Swedish word for meatball, köttbullar, first appeared in Swedish print a few decades later in Cajsa Warg’s 1754 cookbook. Anna Christina Warg, better known as Cajsa Warg, is one of the most famous cooks in Swedish history.
I hope my authentic recipe, redolent of cardamom and with a touch of Maggi seasoning in the sauce to add umami (rich) flavor will meet with your profound approval, Citizens! I also use the proper 2:1 ratio of beef to pork for optimum texture and “springiness” as well as my (no longer) secret spice mixture for this recipe.
Serve these to friends and family with love, . If you still want to go to Ikea, be sure and pick up some Swedish pickles and lingonberry jam to serve on the side, they are both delicious and proper for this recipe!
Battle on – The GeneralissimoPrint
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