Best 9 Kottbullar Swedish Meatless Balls Vegan Recipes

KOTTBULLAR: SWEDISH MEATLESS BALLS (VEGAN)

Steps:

• Place potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft.
• Drain water from potatoes (saving the water to make gravy), mash and let cool.
• In the meantime, heat oil in small frying pan, add onions and cook until they just start to brown.
• Place flax seed in small bowl, add ¼ cup of hot water and let stand for about 10 minutes for flax seed to absorb the water.
• When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions.
• Mix together and roll into small balls.
• Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350°F.
• While the meat(less) balls are cooking, make a vegetarian gravy.
• Pour over the balls and continue cooking for an additional 20 minutes.

KOTTBULLAR (SWEDISH MEATBALLS)

Steps:

• Combine onion, egg, mustard and meat. Mix together, season with salt and pepper. If too liquid, add breadcrumbs until a ball will hold together.
• Roll into 1 inch meatballs and roll in breadcrumbs. Let rest 5 minutes.
• Melt butter in a skillet and fry meatballs at medium temperature until lightly brown. Remove meatballs and reserve.
• Add cream to skillet. Add pepper to taste and enough chicken stock to make a a nice creamy gravy. Add meatballs and cook until heated through.
• Serve meatballs and the cream sauce together with mashed or boiled potatoes.

KOTTBULLAR (SWEDISH MEATBALLS)

Steps:

• Put the beef in a bowl and set aside.
• Blend the bread crumbs and one cup of cream, and let stand half an hour or longer. Blend the meat and the crumb mixture and add the onion, salt, pepper and egg yolks. Stir to blend well.
• Add the seltzer and thyme and blend thoroughly.
• Shape the meat into 48 to 56 meatballs, each about 1 1/2 inches thick.
• Heat the butter in a large, heavy skillet and add the meatballs a few at a time. Do not crowd them. Cook until seared on one side. Cook, turning, until browned on all sides, and transfer to a dish. Continue cooking until all the meatballs are browned.
• Pour off the fat from the skillet. Add the flour and stir with a wire whisk. Gradually add the broth, stirring rapidly with the whisk. Stir in the jelly until it melts. Add the remaining cream and stir.
• Return the meatballs to the skillet with the sauce and reheat gently.

ONE-POT VEGAN SWEDISH "MEATBALL" PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
• Heat the canola oil in a large pot over medium-high heat.
• Roll the "meatball" mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
• Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
• Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
• Garnish with parsley.
• Enjoy!

SWEDISH MEATBALLS (OR KOTTBULLAR)

Steps:

• First and before you get the meat out of the fridge, get everything ready (you don't want ground meat out of the fridge for longer than necessary).
• Start with the onion. Chop it very finely, season it lightly with salt, and gently cook it on low heat in a non stick skillet with a Tbsp of oil and 1/2 a Tbsp of butter until just golden. (Don't let it burn, it will turn bitter !) Let it cool, and reserve.
• Make the breadcrumbs, and soak them in 1/4 of a cup of cream. Start adding the cream slowly, you don't want it dripping wet, just soaked, and the quantity of cream to add might depend on how moist your bread already is. Reserve.
• Beat and season the egg, reserve.
• Once this is done, get the ground meats out of the fridge and combine them (beef and pork) with the soaked bread, the beaten egg, the cooked and cooled onion, the nutmeg, and the allspice. Incorporate everything well, and salt and pepper to taste. Then cover and put back in the fridge for about half an hour. Don't overmix or the meatballs will be tough.
• After half an hour, take your meat mixture out of the fridge and start to shape your meatballs (I make mine bite size, they cook faster and its easier to eat), and fry them until golden brown in a cast iron casserole (cast iron because it keeps the heat very well) in the rest of the canola oil with 2 Tbsp of butter for the taste. Once golden brown on all sides, Put them on paper towels in a tray and reserve.
• In the same cast iron casserole, throw out most of the fat, and then saute the mushrooms on medium heat in what's left. Squeeze in the juice of half a lemon, and a few dashes of Worcestershire sauce. Once the mushrooms are cooked, deglaze the skillet with 1 cup of beef stock and scrape all the brown bits from the bottom of the casserole. Be careful with the salt at this stage, because the beef broth is already salted. You can always adjust the salt later.
• Turn the heat to low and then slowly add the can of Campbell's mushroom soup, and the heavy cream (1 cup).
• Once the mushroom sauce is nice and bubbly, add the meatballs back in, and let reduce on low for 30 to 40 minutes, until the sauce has reduced a third to a half (depending on how thick you want the sauce to be), and the meatballs are cooked through and the flavors have all combined.
• Adjust salt and pepper to taste.
• Serve on top of fresh mash potatoes, or buttered noodles.
• I have added pictures of several stages of the dish to help you out.
• NOTE : leftovers freeze beautifully. It's also a great dish to prepare a day ahead of time, because its even better reheated the next day. Just make sure you don't reduce the sauce too much when you cook it if you know you are going to serve it the next day, the sauce will finish to reduce as you reheat it (on low).

SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)

Steps:

• In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
• Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
• Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
• Put your oven on to 350 degrees.
• Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
• In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
• Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
• Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.

SWEDISH MEATBALLS (KOTTBULLAR)

Steps:

• Fry the onion light yellow in a little butter.
• Soak the breadcrumbs in the liquid.
• Mix everything well and add spices to taste.
• Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
• Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
• Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
• Boil for a few minutes.
• Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
• Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)

Steps:

• Preheat oven to 350ºF.
• Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs into a baking dish, pour in chicken broth, and cover with foil.
• Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
• To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
• Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
• To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.