Sunday, June 02, 2019

Meatball Stew - Köttbullsgryta

MEATBALL STEW
Köttbullsgryta

Green peas, carrots, leek and meatballs are gathered into one lovely stew. You can either cook it in the oven or on the stovetop. Lasting and good food for all ages.

Serves 4

14 oz ground meat (50/50 beef/pork)
2 boiled, cold potatoes
1 teaspoon salt
some allspice or white pepper
1 tablespoon grated onion
0.4 cup milk
1 egg

2 tablespoons butter or margarine

6 small carrots
1 leek
2 celery stems
approx 9 oz frozen green peas or beans
0.4 cup water
some salt


Start with trimming the vegetables. Rinse and scrape or peel the carrots. Cut them in pieces. Rinse and finely shred leek and celery. Put all the veggies in a greased, oven-proof pan, pour on water and salt and cook at 350F for about 10 minutes.

Meanwhile, make the meatballs. Grate the boiled potatoes. Mix potatoes, salt, pepper and onions in the ground meat and add milk and egg. Work until smooth and shape the mixture into meatballs. Brown them in fat in a frying pan.

Transfer the meatballs to the pan with the veggies and cook it all in the oven at 350F for about 15 minutes or until all veggies are tender and the meatballs are done.

Serve straight from the pan with boiled potatoes, salad and bread.

Enjoy!

Bella







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