Dinner
Spicy Cream Meatballs
Harissa Kottbullar
Swedish kottbullar beef and lamb meatballs simmered in a cream gravy spiked with Tunisian harissa and ras el hanout, finished with lingonberry-date jam over buttery mashed potato.
$8
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
1090Calories
53gProtein
65gFat
72gCarbs
18gSugar
6gFiber
1320mgSodium
240mgChol
0gSat Fat
Goes well with
Moroccan Mint Tea
local
Swedish Meatball Ale
international
nut-free
high-protein
fusion-kitchen
Instructions
1
Prep
Peel and dice potato into 3cm cubes. Finely grate onion. Mince garlic. Soak panko in 2 tbsp milk for 5 minutes until softened. Stir lingonberry jam with date molasses in a small bowl. Pick dill fronds.
2
Boil
Bring a small pot of salted water to a boil over high heat. Add potato and simmer 15 minutes until fork-tender. Drain and return to the pot.
3
Build 1
Knead beef, lamb, soaked panko, grated onion, garlic, egg yolk, ras el hanout, allspice, salt, and pepper in a bowl for 90 seconds until tacky and uniform. Roll into 10 walnut-sized meatballs with wet hands.
4
Sear
Melt 2 tbsp butter in a heavy skillet over medium-high heat 60 seconds until foaming. Add meatballs in a single layer and brown 5 minutes turning often, until each side is deep mahogany and the meatballs roll cleanly.
5
Simmer
Lift meatballs to a plate. Whisk flour into the pan butter and cook over medium 90 seconds until walnut-brown. Stream in beef stock whisking constantly, then add cream, harissa, and Dijon. Bring to a gentle simmer.
6
Build 2
Return meatballs to the sauce. Reduce to low, cover, and simmer 8 minutes until the gravy clings to the meatballs and turns deep coral. Adjust salt off the heat.
7
Plate
Mash hot potato with 1 tbsp butter, 60ml milk, and a pinch of salt until smooth and glossy. Mound onto a plate. Spoon meatballs and harissa cream gravy over and beside the mash, dot lingonberry-date jam on the side, and scatter dill across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g8 oz ground beef chuck
- 160g6 oz ground lamb
- 11 small yellow onion
- 44 garlic cloves
- 40g1/4 cup panko breadcrumbs
- 4 tbsp4 tbsp whole milk
- 22 large egg yolk
- 2 tsp2 tsp ras el hanout
- 1 tsp1 tsp ground allspice
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp ground black pepper
- 6 tbsp6 tbsp unsalted butter
- 2 tbsp2 tbsp all-purpose flour
- 400ml3/4 cup beef stock
- 160ml1/3 cup heavy cream
- 2 tbsp2 tbsp harissa paste
- 2 tsp2 tsp Dijon mustard
- 600g21 oz russet potato
- 120ml1/4 cup whole milk
- 4 tbsp4 tbsp lingonberry jam
- 2 tsp2 tsp date molasses
- 10g4 tbsp fresh dill
