{"id":14611,"date":"2020-07-08T08:07:08","date_gmt":"2020-07-08T07:07:08","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/07\/08\/svenska-kottbullar-schwedische-hackfleischbaellchen-swedish-meatballs\/"},"modified":"2024-11-02T13:33:04","modified_gmt":"2024-11-02T05:33:04","slug":"svenska-kottbullar-schwedische-hackfleischbaellchen-swedish-meatballs","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/07\/08\/svenska-kottbullar-schwedische-hackfleischbaellchen-swedish-meatballs\/","title":{"rendered":"Svenska K\u00f6ttbullar \u2013 Schwedische Hackfleischbaellchen \u2013 Swedish Meatballs"},"content":{"rendered":"

Die Kulinarische Weltreise reist diesen Monat nach Schweden.<\/a> Ich gebe zu, ich war noch nie in Schweden, aber was noch nicht war, kann man nachholen. Ich glaube, eines der bekanntesten Gerichte aus Schweden sind die K\u00f6ttbullar, die Fleischbaellchen, die man gefrohren ueberall auf der Welt kaufen kann. Aber selbstgemacht schmeckt tausendmal besser! Ich habe mich dran versucht, ich habe aus vielen verschiedenen Rezepten eine Mischung zusammengestellt, die unserem Geschmack entsprach und trotzdem den traditionellen K\u00f6ttbullar entsprechen. Ich habe sie mit Pasta serviert.<\/p>\n

************<\/p>\n

Our culinary world travel group is making stop in Sweden this month<\/a>. I admit I have never been to Sweden, but I can always catch up on it later. I believe, one of the best-known dishes from Sweden are the K\u00f6ttbullar, the meatballs. Here we can buy them frozen in the supermarket. But homemade is so much better! I tried to make them; I have read a lot of recipes and put together a recipe, that is to our taste and is very close to the original. I served them with pasta. <\/em><\/p>\n\n\n

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Fuer 4 Personen:\n
Fuer die K\u00f6ttbullar:<\/strong>\n
500 g gehacktes Rindfleisch\n
1 kleine Zwiebel, fein gehackt\n
2 Knoblauchzehen, gehackt\n
\u00bd Bund Petersilie, gehackt\n
1 Prise Muskatnuss\n
Salz und Pfeffer\n
1 Ei\n
Evt etwas Milch\n
30-50 g Brotbroesel\/Paniermehl<\/p>\n

Fuer die Sauce:<\/strong>\n
3 EL Butter\n
1 Lauchstange\n
3 EL Mehl\n
300 ml Bruehe\n
100 ml Milch\n
1 EL Senf\n
1 EL Worcestershire Sauce\n
Salz und Pfeffer\n
Paprika<\/p>\n

350 g Vollkornpasta, gekocht, in eine eingefettete Gratinschale geben.<\/p>\n

Alle Zutaten der Fleischbaellchen gut zusammen kneten. Nur soviel Milch zugeben, dass der Teig weich ist aber nicht zu nass. Aus dieser Masse Golfballgrosse Baellchen formen und in wenig Oel in einer flachen Pfanne rundherum braun braten. Auf die Teigwaren verteilen.<\/p>\n

Fuer die Sauce die Butter in der selben Pfanne schmelzen. Den Lauch der laenge nach vierteln und in feine Scheibchen schneiden. Den Lauch zur Butter geben und darin weich kochen. Das Mehl ueber den Lauch streuen und kurz anschwitzen. Dann mit der Bruehe und der Milch abgiessen. Gut wuerzen, Senf und Worcestershire Sauce zugeben. Alles unter Ruehren koecheln lassen, bis die Sauce eindickt. Die Sauce ueber die Fleischbaellchen giessen und den Auflauf im Ofen bei 180 C Grad 30-40 Minuten ueberbacken. Heiss servieren.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>\n

For the K\u00f6ttbullar:<\/em><\/strong>\n
500 g ground Beef<\/em>\n
1 small Onion, chopped<\/em>\n
2 cloves of Garlic, chopped<\/em>\n
\u00bd Bunch Parsley, chopped<\/em>\n
1 pinch of Nutmeg<\/em>\n
Salt and Pepper<\/em>\n
1 Egg<\/em>\n
A little Milk<\/em>\n
30-50 g Breadcrumbs<\/em><\/p>\n

For the Sauce:<\/em><\/strong>\n
3 tbsp Butter<\/em>\n
1 Leek<\/em>\n
3 tbsp Flour<\/em>\n
300 ml Broth<\/em>\n
100 ml Milk<\/em>\n
1 tbsp Mustard<\/em>\n
1 tbsp Worcestershire Sauce <\/em>\n
Salt and Pepper<\/em>\n
Paprika<\/em><\/p>\n

350 g Whole-wheat Pasta cooked and put into a greased gratin dish. <\/em><\/p>\n

Mix all the ingredients for the meatballs together and knead well. Just add as little milk as possible, to not make them wet. Form golf ball size balls and fry them in a little oil in a flat pan all around until cooked. Put them onto the pasta. <\/em><\/p>\n

For the sauce use the same pan. Melt the butter and add the Leek, cut into quarters length wise and finely sliced. Cook until soft, then sprinkle the flour on top. Mix well until the flour is sticky, then add the broth and milk. Season well and add the mustard and Worcestershire sauce! Keep mixing well with a whisk until the sauce thickens. Pour over the meatballs and bake in the oven at 180 C for 30-40 minutes. Serve hot! <\/em><\/p><\/center>\n\n\n\n

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Meine Mitreisenden:<\/p>\n

Ulrike von K\u00fcchenlatein mit\u00a0Safranpfannkuchen \u2013 Saffranspannkaka<\/a>\u00a0und Hasseln\u00f6tskaka med kaffe – Haselnusskuchen mit Kaffee<\/a> und Citrondr\u00f6mmar – Zitronentraum<\/a>\u00a0und Pilzsuppe mit \u00c4pfeln und Thymian<\/a> und Stachelbeerkuchen mit Mandel – Krusb\u00e4rspaj med mandel<\/a><\/p>\n

Britta von Backmaedchen 1967 mit\u00a0Schwedische Haferflocken-Kekse<\/a>\u00a0<\/p>\n

Janke von Jankes*Soulfood mit\u00a0Bl\u00e5b\u00e4rssoppa – schwedische Blaubeersuppe mit Grie\u00dfkl\u00f6\u00dfchen<\/a>\u00a0<\/p>\n

Nadine von M\u00f6hreneck mit\u00a0K\u00f6ttbullar mit Rahmsauce (vegan)<\/a>\u00a0und Vegane Kanelbullar<\/a><\/p>\n

Tina von K\u00fcchenmomente mit\u00a0Typisch schwedische Zimtschnecken mal anders<\/a>\u00a0und Broedkakor \u2013 rustikales Fladenbrot<\/a><\/p>\n

Conny von Mein wunderbares Chaos mit\u00a0Wei\u00dfer Kladdkaka – schwedischer Schokokuchen<\/a>\u00a0<\/p>\n

Wilma von Pane-Bistecca mit\u00a0Kroppkakor – Schwedische Kartoffelkloesse<\/a>\u00a0und mit\u00a0Svenska Koettbullar – Schwedische Hackfleischbaellchen<\/a><\/p>\n

Britta von Brittas Kochbuch mit\u00a0Svenks Sommarsoppa – Schwedische Sommersuppe<\/a>\u00a0und Krispig Bl\u00e5b\u00e4rpaj – Knusperblaubeerkuchen<\/a> und Kn\u00e4ckebr\u00f6d – Kn\u00e4ckebrot<\/a> und Schwedische Haferkekse<\/a><\/p>\n

Ronald von Fr\u00e4nkische Tapas mit\u00a0Schwedischer Heringssalat<\/a>\u00a0<\/p>\n

Petra aka Cascabel von Chili und Ciabatta mit\u00a0Sockerkringlor mit Zitronenf\u00fcllung<\/a>\u00a0<\/p>\n

Carina von Coffee2Stay mit\u00a0K\u00e4rleksmums<\/a>\u00a0und\u00a0Fl\u00e4skfile med banan – Schweinefilet mit Banane<\/a>\u00a0<\/p>\n

Henrike von EinfachSchweden mit\u00a0Flygande Jakob<\/a>\u00a0und Zimtschnecken-Ruehrkuchen<\/a><\/p>\n

Sonja von fluffig & hart mit\u00a0Schwedische Mandeltorte mit Johannisbeeren<\/a><\/p>\n

Tanja von Tanjas bunte Welt mit\u00a0Raggmunk – schwedische Kartoffelpfannkuchen<\/a>\u00a0<\/p>\n

Conny von food for the soul mit\u00a0Kanelbullar – schwedische Zimtschnecken<\/a>\u00a0<\/p>\n

Petra aka Cascabel von Chili und Ciabatta mit\u00a0Wallenbergare mit Sommerkohl und Kartoffelstampf<\/a>\u00a0<\/p>\n

Ute von wiesengenuss mit\u00a0K\u00c5LDOLME – mit Moosbeeren<\/a>\u00a0<\/p>\n

Henrike von EinfachSchweden mit\u00a0Saftiger Zimtschnecken-R\u00fchrkuchen – Kanelbullesockerkaka<\/a>\u00a0<\/p>\n

Susanne von magentratzerl mit\u00a0Erbsen-Kartoffelkn\u00f6del mit Specktopping<\/a>\u00a0<\/p>\n

Sus von CorumBlog 2.0 mit\u00a0Hallongrottor \u2013 Himbeert\u00f6rtchen<\/a>\u00a0und schwedisches helles Karottenbrot aus Jokkmokk<\/a><\/p>\n

Andrea von Our food creation mit Glasierter Senf-Preiselbeer-Braten<\/a> und Vollwert Knaecke mit Kraeuter-Radieschen-Quark<\/a><\/p>\n

Volker von Volkermampft mit Kalops \u2013 schwedisches Rindergulasch mit Roter Beete<\/a> und Schwedische Koettbullar<\/a><\/p>\n

Petra von Chili und Ciabatta mit Pyttipanna mit eingelegten roten Beeten<\/a> und<\/p>\n

Janke von Jankes soul food mit Schwedische Balubeersuppe mit Griesskloesschen<\/a><\/p>\n

Sus von Sus Corum Blog mit Hallongrottor – Himbeertoertchen<\/a><\/p>\n

Christian von SavoryLens mit Chokladbollar \u2013 Schwedische Schokoladekugeln<\/a><\/p>\n

Sylvia von Brotwein mit Roggen Knaeckebrot<\/a> und Lachs beizen mit Gin Zitrone und Rote Beete<\/a><\/p>\n

Katja von Kaffeebohne mit Schwedischer Garnelencocktail<\/a> und Sommersalat<\/a><\/p>\n

Susanne von Magenkratzerl mit Erbsen-Kartoffelkloesse mit Speck Topping<\/a><\/p>\n

Simone von Zimtkringel mit Janssons Frestelse – Janssons Versuchung<\/a><\/p>\n\n\n

\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

Die Kulinarische Weltreise reist diesen Monat nach Schweden. Ich gebe zu, ich war noch nie in Schweden, aber was noch nicht war,…<\/p>\n","protected":false},"author":5,"featured_media":162513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,85,1280,124,22,402,44,140,99,206,6,122,62,335,63,100],"tags":[127,26,50,104,209,336],"class_list":{"0":"post-14611","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-eggs","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-gratin","15":"category-main-dishes","16":"category-garlic","17":"category-herbs","18":"category-leek","19":"category-pasta","20":"category-beef","21":"category-sauce","22":"category-sweden","23":"category-spaghetti","24":"category-onion","25":"tag-meat","26":"tag-gemuse","27":"tag-main-dish","28":"tag-herbs","29":"tag-lauch","30":"tag-sweden","31":"post_format-post-format-gallery"},"yoast_head":"\nSvenska K\u00f6ttbullar \u2013 Schwedische Hackfleischbaellchen \u2013 Swedish Meatballs - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/07\/08\/svenska-kottbullar-schwedische-hackfleischbaellchen-swedish-meatballs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Svenska K\u00f6ttbullar \u2013 Schwedische Hackfleischbaellchen \u2013 Swedish Meatballs\" \/>\n<meta property=\"og:description\" content=\"Die Kulinarische Weltreise reist diesen Monat nach Schweden. 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