Friday, 15 April 2016

Not-so-Swedish Mozzarella Meatballs

Ah, meatballs~ They come in different variations across the globe. Here in Indonesia, we usually eat meatballs with noodles and vegetables—and maybe some chicken—or on their own with tofu and a soup of delicious broth. This variety originated from China. There are tons of different kinds of meatballs that we usually eat, such as the smooth ones, tendon meatballs and even tennis meatballs—they're bigger than my first. In Italy, they usually eat their meatballs with spaghetti and bolognese sauce, sprinkled with oregano or basil perhaps. But Swedish I have yet to try. They usually use pork, with white/brown sauce and possibly some potatoes. But this recipe puts a twist on that traditional variety, adding mozzarella into the mix—as well as changing the sauce a little bit. So, if you're Swedish—and, yes, Mona, I'm looking at you—please forgive me if you feel I've ruined your beloved Köttbullar. 

For the meatballs
  • 500 gr ground beef
  • 2 cloves garlic
  • 1 medium onion
  • 1 egg
  • 1 tbsp. salt
  • 1/2 tbsp. pepper
  • 1/2 tbsp. tapioca flour
  • 200gr mozzarella, cut into 1cm cubes
  • 6 tbsp. cooking oil
  • a bit of water
For the sauce
  • 250 ml cream
  • 1/4 tbsp. tapioca flour
  • salt, to taste
  • pepper, to taste
  1. Chop the garlic and onion finely
  2. Put the ground beef into a bowl and add the chopped garlic and onion
  3. Add salt, pepper, tapioca flour and egg then start mixing them together well with your hands
  4. Start rolling the mixture into little balls with 3cm diameter each (more or less)
  5. Make a hole in each ball and put in the mozzarella cubes then close off the ball
  6. Move all the balls onto a frying pan, add the cooking oil and let them fry on medium heat
  7. Once one side has fried over, flip them all, add the water, put on the lid and let them sit on low to medium heat for 2 minutes
  8. Afterwards, add the cream and tapioca flour and let them boil
  9. Add the salt and pepper then let them dissolve
  10. Seså! Time to serve!
Tips: Watch the heat to make sure that the cream will not break—like mine does here. Mushroom works really well with this recipe, I reckon. Cut up the mozzarella small enough to fit into each ball or they will leak and melt outside. Careful not to add too much water or the sauce will be too runny and end up being a soup—as you can see here. It's okay not to flip all the meatballs before putting the lid on, but don't let them sit inside the lid for too long. Lass euch schmecken!

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