Can I use something other than vegetable broth?

Yes, absolutely! Feel free to substitute other types of broth, like chicken or beef broth. The flavor profile will shift, but it will still be delicious. You could also try vegetable broth for a vegetarian option.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat beautifully! I often enjoy them cold straight from the fridge, too, which is surprisingly good!

Can I double or triple this recipe?

Sure! You can easily double or triple this recipe. Just make sure you have a large enough saucepan to accommodate the increased volume.

Can I use pre-made Swedish meatballs?

While pre-made meatballs are convenient, making them from scratch adds a delightful homemade touch and allows you to control the ingredients. Plus, it smells amazing while cooking! But hey, if you're short on time, pre-made is perfectly acceptable too.

Can I add other vegetables?

Yes, you can certainly add other vegetables! Mushrooms, carrots, and peas would all be great additions. Experiment and see what you like best. I've been known to throw in some chopped zucchini; don't knock it till you try it!

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These herby köttbullar (Swedish meatballs) with couscous are a comforting and flavorful dish, perfect for a cozy weeknight dinner. The meatballs are infused with fresh herbs, giving them a bright and aromatic twist on the classic Swedish recipe. The fluffy couscous provides a light and subtly sweet counterpoint to the richness of the meatballs. My friend, Anna, introduced me to this recipe when I was visiting Sweden; it's a wonderful family recipe passed down for generations!

This recipe is surprisingly easy to make and requires minimal ingredients, most of which you probably already have in your pantry. The detailed instructions make it perfect for both beginner and experienced cooks. Feel free to experiment with different herbs and spices to create your own unique variation. What's your favorite way to spice up a simple dish?

Herby Kottbullar with Couscous

Name: Herby Kottbullar with Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Nordic
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

A delightful twist on classic Swedish meatballs, these herby köttbullar are paired with fluffy couscous for a comforting and flavorful meal. Simple, satisfying, and perfect for a cozy night in.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

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.
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.
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).
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.
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!
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.
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.
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.