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Köttbullsmacka med Rödbetor

Köttbullsmacka med Rödbetor

Nutrition Facts

Per 150g serving

% Daily Value based on a 2000 kcal diet

Calories 320 kcal
16% DV
Total Fat 15.0g
23% DV
Monounsaturated Fat6.0g
Polyunsaturated Fat2.0g
Saturated Fat5.0g
Trans Fat0.1g
Total Carbohydrate 28.0g
9% DV
Fiber3.0g
Starch20.0g
Sugars4.0g
Protein 15.0g
30% DV
Animal Protein13.0g
Plant Protein2.0g

About

A small open-faced sandwich with meatballs and beetroot on top.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline35.0mg6%
Vitamin A20.0mcg2%
Vitamin B10.1mg13%
Vitamin B120.9mcg38%
Vitamin B20.2mg14%
Vitamin B33.5mg22%
Vitamin B50.7mg14%
Vitamin B60.3mg15%
Vitamin B72.0mcg7%
Vitamin B925.0mcg6%
Vitamin C3.0mg3%
Vitamin D0.4mcg2%
Vitamin E1.2mg8%
Vitamin K2.0mcg2%

Minerals

NutrientAmountDV%Half-life
Calcium45.0mg5%
Chromium2.0mcg6%
Copper0.1mcg0%
Iodine10.0mcg7%
Iron2.2mg12%
Magnesium25.0mg6%
Manganese0.3mg15%
Molybdenum6.0mcg13%
Phosphorus140.0mg20%
Potassium220.0mg5%
Selenium12.0mcg22%
Sodium520.0mg23%
Zinc1.8mg16%

Köttbullsmacka med Rödbetor

Headnote


This is a restrained Swedish open sandwich built on contrast: warm, seasoned meatballs against the sharp sweetness of pickled beetroot, all anchored by bread. Its virtue lies in proportion and clarity, where each element remains distinct yet complete. The result should feel compact, savory, and clean on the palate.

Recipe essentials


  • Dish category: Open sandwich

  • Cuisine or origin: Swedish

  • Course type: Lunch or light supper

  • Yield: 1 sandwich

  • Serving size: 150 g

  • Prep time: 5 minutes

  • Cook time: 5 minutes

  • Total time: 10 minutes

  • Difficulty: Easy


  • Equipment


  • Small frying pan

  • Small saucepan

  • Knife

  • Cutting board

  • Plate


  • Ingredients


  • Bread, 60 g

  • Meatballs, 60 g

  • Pickled beetroot, 30 g


  • Method


  • 1. Warm the meatballs in a small saucepan over low heat for 4 to 5 minutes, turning once, until heated through and supple at the center. They should be hot but not dry, with a moist, resilient texture.

  • 2. If the bread is not already at room temperature, warm it briefly in a dry pan for 30 seconds per side, just enough to soften the crumb without toasting it hard.

  • 3. Slice the pickled beetroot into thin, even pieces if needed. Keep the cut clean so the acidity distributes evenly across the sandwich.

  • 4. Place the bread on the plate as the base. Arrange the warm meatballs over it in a single, balanced line or cluster so the bread remains visible at the edges.

  • 5. Lay the pickled beetroot alongside and slightly over the meatballs, allowing its sharpness to cut through the richness. Serve immediately while the meatballs are warm and the bread is still tender.


  • Plating and serving


    Serve on a plain plate with the bread visible beneath the meatballs. The beetroot should provide a clear, bright accent rather than cover the sandwich. The final composition must read as deliberate, modest, and well balanced.

    Professional notes


    Keep the meatballs moist; overheating will tighten the texture and dull the dish. The beetroot should remain distinct and lightly acidic, not excessive. Precision in placement matters here, because the appeal of the sandwich depends on clarity rather than abundance.
    Balanced

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