📖 Instructions

1. First, we'll prep the coconut milk mixture. In a large bowl, combine 1 can (400ml) of full-fat coconut milk, 1 large egg (or flax egg for vegan option), 1/4 cup of finely chopped fresh ginger (don't be shy!), 1 teaspoon of ground cinnamon, and a pinch of salt. Whisk it all together until well combined. You want a smooth, creamy base! Trust me, this is the magic sauce.
2. Next, add the dry ingredients. In the same bowl, stir in 1 cup of all-purpose flour, 1/2 cup of breadcrumbs, and 1/4 cup of finely chopped cilantro. Mix it gently until just combined – don't overmix! We don't want a tough dough. Aim for a slightly moist texture.
3. Now, let's form the kötbullar. Using your hands (clean ones, please!), roll the mixture into 1-inch meatballs. Try to make them as uniform as possible, but hey, we're making this for ourselves and not for a competition, so don't stress over perfect spheres. They will all be amazing no matter what!
4. Time to fry those beauties! Heat 2 tablespoons of coconut oil in a large frying pan over medium heat. Carefully place the meatballs in the pan, making sure not to overcrowd it (you might need to do this in batches). Fry them for about 5-7 minutes per side, or until they are golden brown and cooked through. Remember to avoid overcrowding the pan to make sure each meatball browns evenly.
5. Almost there! Once all the kötbullar are fried, transfer them to a baking sheet lined with parchment paper. Bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they're heated through and slightly crispy. This extra step adds a little something extra.
6. Serve and enjoy! These delightful coconut kötbullar are amazing on their own, but they also taste great served with creamy coconut sauce, a dollop of lingonberry jam (if you're feeling adventurous!), and some fluffy mashed potatoes. I'm salivating just writing about it!