Köttbullar netto
Save Print from 2 votes Kottbullar (Swedish Meatballs) Kottbullar are the famous Swedish meatballs made with pork and beef and traditionally served with a creamy gravy. Prep Time 30 mins Cook Time 15 mins Total Time 45 mins Course: Main Course Cuisine: Scandinavian, Swedish Servings: 30 meatballs Calories: 73kcal. These lemon pork meatballs are based on Italian polpette al limone and made with lemon and parmesan, giving them a brightness and tasty flavor.
They're quick and easy to make and great as an appetizer or main. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Meatballs are one of those foods that appear in a wide range of cultures, like Greek keftedes , Swedish k ö ttbullar , and Spanish albondigas. Then you get slightly flattened ones like in Vietnamese bun cha Hanoi. Some of the great things about them is that they're a great way to turn relatively inexpensive ground meat into something tasty and they are pretty adaptable.
You can add different flavors, use different meats and serve them plain or with sauces. I found this interesting article that talks a little about the history of meatballs and the way the traditional Italian polpette evolved into the larger American-style meatballs. Personally, I really like trying different styles and these are a lovely bright variation on the theme. And like most meatballs, they are easy to make, can be made ahead and can be scaled up easily.
They are based on an Italian-style meatball, polpette al limone, though with a couple variations. Those are typically made with veal, which I find hard to get. They also typically have parsley rather than arugula, and less of it. You can certainly switch to parsley if you prefer, but I like these with arugula too though hard to tell if you can tell the difference. These meatballs would make a great appetizer with, for example, some alioli to dip them in, but you can also make them into a main course as we did.
Try them served with some pasta, lemony couscous, salad or some simply-cooked vegetables. While I think they are probably best warm, you could also pack them for a picnic or in a lunchbox and enjoy them at room temperature. They freeze well too, if you have any leftover or want to make a larger batch.
These lemon pork meatballs are easy to make and packed with flavor. They're versatile in how you use them plus perfect for making ahead. Everyone immediately liked them here, and I hope you will too.
Lemon pork meatballs
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. This post was originally shared in December and has been updated, primarily with new photos and video. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Thanks for the great recipe. Totally new and delicious way to eat meatballs.
Even my toddler loved them! Thanks Gerrit, so glad you tried it and enjoyed it. And even better they went down well with your toddler - praise indeed! Oh, these sound gooood! And adding arugula is interesting but I can see how it can improve the meatballs. It's like a secret mysterious ingredient, lol! People would be like,"Hmm I can't quite put my finger on it, but whatever it is, it makes the whole thing really good!
They look - and sound - delicious! I've never cooked with arugula, so I'm naturally intrigued. Must put this recipe onto my NEw Year's resolutions list!
Keftedes (Greek meatballs)
Thanks, Ginger, I do sometimes add arugula into the odd things for a bit of color and sneaking some greens into my son! It's such an easy recipe it's definitely worth trying. Jump to Recipe.