Köttbullar (meatballs) in cranberry sauce

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 544 Kcal, 27g Protein, 14g Carbohydrates, 41g Fat


  • Köttbullar (meatballs)
  • 1 slice white bread (approx. 50 g)
  • 500 g minced meat (beef)
  • 0.5 dl milk, hot
  • 1 onions, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.75 tsp salt
  • a little pepper
  • clarified butter for frying
  • Cranberry sauce
  • 200 g crème fraîche
  • 1 dl white wine
  • 1 dl meat bouillon
  • 1 tbsp cranberries from a jar, to garnish
  • 0.25 tsp salt and pepper to taste

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  • Köttbullar (meatballs)

    Soak the bread in the milk, tear apart, place in a bowl along with the meat, onion and parsley, season. Knead all the ingredients to form a compact mass that no longer sticks to your hands. With wet hands, shape into walnut-sized balls. Cover and refrigerate for approx. 10 mins. Fry the meatballs in a little clarified butter over a medium heat for approx. 8 mins. per batch, stirring occasionally. Remove from the pan.
  • Cranberry sauce

    Wipe the clarified butter from the frying pan. Pour in the wine and stock, bring to the boil, reduce to half the amount. Stir in the crème fraîche and cranberries, bring to the boil, reduce the heat, season. Return the meatballs to the pan, simmer over a low heat for approx. 5 mins. Garnish with cranberries before serving.
  • Serve with:

    Boiled potatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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