Kottbullar

Kottbullar, known internationally as Swedish meatballs, are made from ground beef and pork or beef alone, mixed with beaten eggs, breadcrumbs soaked in milk and grated raw onion, sometimes enriched with cream, and seasoned with salt and white pepper or a blend of white pepper and allspice; they are traditionally small, roughly two to four centimeters across, though restaurants often serve larger versions. The dish is traditionally served with brown gravy, boiled or mashed potatoes, lingonberry jam and sometimes pickled cucumber. The term kottbulle first appeared in print in a 1755 cookbook by Cajsa Warg, though similar meatballs were earlier called frikadeller, and the dish became widely popular in the mid nineteenth century with the spread of meat grinders; a 2018 claim by Sweden's official Twitter account that the dish originated in Turkey was subsequently refuted by food historians, who found no evidence supporting it.