nut-free · Dinner
Spiced Cream Beef Lamb Meatballs
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.
$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
1090Calories
53gProtein
65gFat
72gCarbs
18gSugar
6gFiber
1320mgSodium
240mgChol
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Instructions
1
Prep
Peel and dice potato into 3cm cubes. Finely grate onion. Mince garlic. Soak panko in 1/4 cup milk for 5 minutes until softened. Stir lingonberry jam with date molasses in a small bowl. Pick dill fronds.
2
Boil
Bring a medium 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 yolks, ras el hanout, allspice, salt, and pepper in a bowl for 90 seconds until tacky and uniform. Roll into 20 walnut-sized meatballs with wet hands.
4
Sear
Melt 3 tbsp butter in a heavy skillet over medium-high heat 60 seconds until foaming. Working in batches to avoid crowding, add meatballs in a single layer and brown 5–6 minutes turning often, until each side is deep mahogany and the meatballs roll cleanly. Transfer to a plate.
5
Simmer
Add remaining 3 tbsp butter to the pan. 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 10 minutes until the gravy clings to the meatballs and turns deep coral. Adjust salt off the heat.
7
Plate
Mash hot potato with 2 tbsp butter, 120ml milk, and a pinch of salt until smooth and glossy. Mound onto plates. Spoon meatballs and harissa cream gravy over and beside the mash, dot lingonberry-date jam on the side, and scatter dill across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) ground beef chuck
- 160g (5.6 oz) ground lamb
- 0.5 small yellow onion
- 4 garlic cloves
- 40g (1.4 oz) panko breadcrumbs
- 1/4 cup whole milk
- 2 large egg yolks
- 2 tsp ras el hanout
- 1 tsp ground allspice
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 6 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 400ml (1 2/3 cup) beef stock
- 160ml (2/3 cup) heavy cream
- 2 tbsp harissa paste
- 2 tsp Dijon mustard
- 600g (21.2 oz) russet potato
- 120ml (1/2 cup) whole milk
- 4 tbsp lingonberry jam
- 2 tsp date molasses
- 10g (small handful) fresh dill