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Swedish meatballs

with celeriac purée


Total: 25 min


10 min


15 min


2 servings
  • 200 g Ground beef (5% fat)
  • 140 g frozen celery puree
  • 1 teaspoon nutmeg
  • 15 mL Milk, 2%
  • 1 tablespoon Potato starch
  • 10 g Butter
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven to 180 ° C.
  • Mix a teaspoon of nutmeg with ground meat, season with salt and pepper.
  • Gradually add the starch and milk, while kneading.
  • Form meatballs by hand and fry them for 2 minutes in hot butter.
  • Remove from the heat and bake for 10 minutes in the oven.
  • Prepare the celeriac purée according to the package instructions.
  • Serve the meatballs (köttbullars) garnished with the celeriac purée

Recipe tips

  • Drink as much water as you want to hydrate regularly.