Rhenish-Hessian Köttbullar with Potato Dumplings

Ingredients

In this Rhenish-Hessian adaptation, the traditional Swedish Köttbullar is transformed by incorporating the unique flavors and ingredients of the Rhenish-Hessian cuisine. The addition of nutmeg and allspice adds warmth and depth to the meatballs, while the accompanying potato dumplings provide a German twist to the dish. We alse have the original recipe for Köttbullar, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 slices of white bread, soaked in milk 2 slices of white bread, soaked in milk
• 2 eggs 2 eggs
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• Salt and pepper to taste Salt and pepper to taste
• 50g (1/2 cup) breadcrumbs 50g (1/2 cup) breadcrumbs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 100g (1 cup) all-purpose flour 100g (1 cup) all-purpose flour
• 1 egg yolk 1 egg yolk
• Salt and nutmeg for seasoning Salt and nutmeg for seasoning

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 35g (total), 12g (saturated)
• Carbohydrates: 30g (total), 3g (sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, soaked bread, eggs, nutmeg, allspice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Roll the meatballs in breadcrumbs, ensuring they are evenly coated.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove from the skillet and set aside.
5. 5.
   In a separate pot, mash the boiled potatoes until smooth. Add the flour, egg yolk, salt, and a pinch of nutmeg. Mix well until a dough-like consistency is achieved.
6. 6.
   Divide the potato dough into small portions and shape them into dumplings.
7. 7.
   Bring a large pot of salted water to a boil. Carefully drop the potato dumplings into the boiling water and cook for about 10 minutes or until they float to the surface.
8. 8.
   Remove the dumplings from the water using a slotted spoon and serve alongside the meatballs.

Treat your ingredients with care...

• Breadcrumbs — If you don't have breadcrumbs on hand, you can make your own by toasting and grinding stale bread.
• Ground meat — For the best flavor and texture, use a combination of ground beef and pork. If desired, you can adjust the ratio to your preference.
• Nutmeg and allspice — Freshly ground spices will enhance the flavor of the meatballs. Consider using whole nutmeg and allspice berries and grinding them yourself.

Tips & Tricks

• To ensure tender meatballs, avoid overmixing the meat mixture. Mix until just combined.
• For a richer flavor, you can add a splash of heavy cream to the meat mixture.
• If the potato dumpling dough is too sticky, add a little more flour until it reaches the desired consistency.
• Serve the meatballs and potato dumplings with lingonberry jam for an authentic Swedish touch.
• Leftover meatballs can be enjoyed in sandwiches or as a topping for pasta dishes.

Serving advice

Serve the Rhenish-Hessian Köttbullar with Potato Dumplings hot, garnished with fresh parsley. Accompany the dish with lingonberry jam and a side of sauerkraut for a complete German-inspired meal.

Presentation advice

Arrange the meatballs and potato dumplings on a platter, placing the dumplings around the meatballs. Drizzle the dish with a touch of melted butter and sprinkle with chopped parsley for an appetizing presentation.