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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.