⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 pound Ground beef
• 1/2 pound Ground pork
• 1/2 cup Onion, finely chopped
• 1/4 cup Breadcrumbs
• 1 Egg
• 1 tablespoon All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 2 cups Vegetable broth
• 1 cup Couscous
• 2 tablespoons Olive oil
• 1/2 cup Fresh parsley, chopped
• 1/4 cup Fresh dill, chopped

📖 Instructions

1. First, let's tackle those delicious köttbullar. In a large bowl, gently combine 1 pound of ground beef, 1/2 pound of ground pork (you can sub all beef if you prefer), 1/2 cup of finely chopped onion, 1/4 cup of breadcrumbs, 1 egg, 1 tablespoon of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme. Mix it all up until it's just combined. Don't overmix; we want the meatballs to be tender.
2. Now for the shaping! Roll the mixture into small, 1-inch meatballs. I usually make them a bit smaller than that, about 3/4 of an inch--they shrink a bit while cooking. Try to make them all roughly the same size for even cooking.
3. Grab your large saucepan and add about 2 cups of vegetable broth. Bring it to a simmer over medium heat. Gently add the meatballs to the simmering broth, making sure not to overcrowd the pan; work in batches if needed. Simmer for about 15-20 minutes, or until the meatballs are cooked through and no longer pink inside. Use a meat thermometer to ensure they reach an internal temp of 165°F (74°C).
4. While those meatballs are simmering away, let's get that couscous going. In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add 1 cup of couscous, stir, cover and remove from heat. Let it sit for about 5 minutes, or until all the water is absorbed and it's fluffy. Fluff with a fork.
5. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of chopped fresh parsley and 1/4 cup of chopped fresh dill (or 2 tablespoons each of dried). Sauté for about 1 minute, until fragrant. Be careful not to burn the herbs; we want to bring out their amazing flavor, not scorch them!
6. Once the meatballs are cooked, carefully transfer them to the skillet with the sautéed herbs. Toss them gently to coat them evenly. Add a splash more broth if needed to keep everything moist and flavorful.
7. Now, it's time to serve! Divide the fluffy couscous among bowls. Top with the herby köttbullar, and if you're feeling fancy, you can drizzle a little extra olive oil or a dollop of sour cream. I like to add a sprinkle of freshly cracked black pepper on top, too, for a bit of extra oomph.
8. There you have it—a delightful and satisfying meal ready in under an hour! Enjoy your wonderfully herby köttbullar with couscous. Let me know how you like it; I'd love to hear your thoughts!

📝 Notes

• For a richer flavor, you can use beef broth instead of vegetable broth.
• If you don't have fresh herbs, you can substitute with dried herbs. Use about 1/3 of the amount of fresh herbs called for.
• Serve with a dollop of sour cream or lingonberry jam for an extra touch of flavor.