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Ingredients

Portions

For the Köttbullar

500 g mixed minced meat (beef and pork)
1 egg
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, finely diced
2 Tablespoon(s) breadcrumbs
1 Teaspoon(s) mustard
1 Teaspoon(s) ground pepper
1 Teaspoon(s) salt
1 Teaspoon(s) nutmeg
2 Tablespoon(s) fresh parsley, finely chopped
2 Tablespoon(s) vegetable oil (optional, the STONELINE pan does not require oil)

Preparation

  • Preparation time: 15 min
  • Cooking time: 20 min
  • Total time: 35 min

Köttbullar with Bell Peppers and Parsley

1. Cut the bell peppers and red onion into small cubes. In a large bowl, thoroughly mix the minced meat, egg, diced vegetables, breadcrumbs, mustard, salt, pepper, nutmeg, and parsley. Form the mixture into small balls.
2. Preheat the STONELINE frying pan over medium heat without oil and fry the meatballs in batches. Turn the Köttbullar regularly so that they are evenly browned and cooked through on all sides. The vegetables in the meat mixture give the meatballs an especially juicy texture.
3. Serve hot and garnish with additional parsley if desired.

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