These Carrot and Ginger Köttbullar are a delightful twist on a Swedish classic. I stumbled upon this recipe during a trip to Stockholm, and it's been a family favorite ever since. The carrots add a subtle sweetness that perfectly complements the savory ground beef, while the ginger provides a warm, spicy kick. It's a fantastic way to sneak in some extra veggies for picky eaters (and even adults who pretend they don't like veggies).
The preparation is straightforward, and the results are incredibly satisfying. The meatballs are tender and juicy, with a beautiful blend of flavors. They are perfect for a weeknight dinner, a cozy weekend meal, or even a special occasion. Serve them with creamy mashed potatoes, a vibrant salad, and a dollop of lingonberry jam for a truly authentic experience. Pro-tip: Don't be afraid to experiment with spices! A pinch of nutmeg or allspice elevates the flavor profile.
Required Equipments
- Large saucepan
- Mixing bowls (2)
- Wooden spoon
- Meat grinder (or finely minced meat)
- Baking sheet
- Parchment paper
Carrot and Ginger Kottbullar: Frequently Asked Questions
Carrot and Ginger Kottbullar
These Carrot and Ginger Köttbullar offer a delicious and healthy twist on the traditional Swedish meatballs. The added carrots and ginger provide a unique flavor profile, perfect for any occasion.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Trust me on this one, cleanup is the WORST!
- Finely grate the carrots. I use a box grater; it's super efficient. Get a nice even grate – avoid big chunks!
- Peel and finely grate the ginger. A microplane works wonders for this, but a regular grater will do in a pinch. Don't go overboard with the ginger; a little goes a long way! (Unless you're a ginger fiend, then go nuts!)
- In a large bowl, combine the ground beef, grated carrots, grated ginger, breadcrumbs, egg, onion, salt, and pepper. Mix thoroughly but gently. You don't want to overwork the meat; it can get tough.
- Use your hands to form the mixture into small meatballs, about 1 inch in diameter. They don’t have to be perfect; rustic is charming!
- Arrange the meatballs on the prepared baking sheet. Leave some space between them for even cooking.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. Use a meat thermometer to check; they should reach an internal temperature of 160°F (71°C).
- While the meatballs are baking, you can make your favorite sauce. Creamy mashed potatoes or a tangy lingonberry sauce are both classic choices. I personally love a simple gravy for an extra savory kick
- Once cooked, let the meatballs cool slightly before serving. Serve them hot with your favorite sides and enjoy! Consider a nice salad on the side—we need some fiber, right?
📝 Notes
- For best results, use freshly grated ginger and carrots. Pre-grated can sometimes be dry.
- Don't overmix the meatball mixture; this will make them tough. Gentle is good!
🍎 Nutrition
Calories: 250 kcal
Protein: 20 g
Fat: 18 g
Carbohydrates: 15 g
Fiber: 2 g
Calcium: 20 mg
