Hemlagade köttbullar med gräddsås | Husmanskost på stekhäll

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and often less expensive

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be more affordable

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often cheaper than store-bought bread crumbs

Start by heating the stekhäll (griddle).

Add a bit of oil and some butter to the griddle.

Sauté half of the yellow onion until it becomes glossy, about 3-4 minutes.

Add 2 cloves of minced garlic to the sautéing onion for a short time.

In a bowl, combine 500 g of ground beef with half of the sautéed onion and the raw half of the onion.

Add 1 tablespoon of concentrated beef stock and 1 tablespoon of soy sauce to the meat mixture.

Add 1 dcl of heavy cream to the mixture.

Add 1 dcl of breadcrumbs to the mixture.

Season the mixture with 1.5 teaspoons of salt and 25 cracks of black pepper.

Mix the meat mixture thoroughly, using hands if preferred.

Form the mixture into meatballs using a tablespoon measure, making them rustic and uneven if desired.

Prepare to sauté the meatballs by heating more oil and butter in the griddle.

Add the meatballs to the griddle, cooking them slowly to achieve a nice crust while keeping them juicy.

Once browned, move the meatballs to the edge of the griddle to keep warm.

In the same pan, prepare the gravy by adding the remaining sautéed onion and any leftover meat juices.

Add a bit of concentrated beef stock to the gravy mixture for flavor.

Season the gravy with salt and pepper to taste, and add a splash of soy sauce for color.

Stir and taste the gravy, adjusting seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens