julköttbullar or meatballs for christmas
This year my meatballs are flavoured with salsiccia, parsley and cognac.
In Sweden we eat meatballs all year around, but still they have a special place on the Christmas smorgasbord. Many people make the flavours more adapted to Christmas by adding cinnamon or allspice to the meatballs, but this year I wanted to use more rich flavours and add some parsley for more freshness.
I always make a big batch before Christmas and store smaller portions in the freezer until it’s time to eat them. Because of this, I don’t cook them until they are ready but just give them a nice surface to make sure that they will keep together. And then give them a nice fry in butter before serving.
This is a big batch, I think it turned out to be around 70 meatballs in the end. You can easily divide the recipe if you want to make a smaller batch.
200 ml breadcrumbs / 2 dl ströbröd
250 ml milk / 2,5 dl mjölk
250 ml heavy cream / 2,5 dl grädde
2 tbsp dijon mustard / 2 msk dijonsenap
3 tbsp browned butter / 3 msk brynt smör
Mix in a bowl, let it rest for about 15-20 minutes for the bread to absorb all the liquids. It should turn out nice and fluffy.
500 g ground Elk / 500 g älgfärs
500 g ground beef / 500 g nötfärs
250 g salsiccia filling / 250 g salsicciafärs
2 tbsp beef stock / 2 msk kalvfond
3 tbsp cognac / 3 msk cognac
20 g parsley / 20 g persilja
100 g onion / 100 g lök
Mix everything with the bread mix, until you get a nice even mix. Don’t work it too much.
2 egg / 2 ägg
salt & pepper
Add the eggs and flavour with salt and pepper to you liking. Make small round balls and fry in a mix of butter and oil on medium heat until ready.
Had to try the meatballs on a toasted sourdough bread, with a dijon cream, cornichons and more parsley. Yummy!!!
