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Köttbullar

Name: Köttbullar
Prep time: PT30 minutes
Cook time: PT25 minutes
Total time: PT55 minutes
Yield: 6
Cuisine: Sweden
Ingredients: 300g undefined Ground beef (Preferably 80/20 lean-to-fat ratio for flavor and moisture.); 300g undefined Ground pork (Adds tenderness and richness.); 100g undefined Panko breadcrumbs (or fine dry breadcrumbs) (Panko provides a lighter texture, but traditional fine breadcrumbs work too.); 100ml undefined Heavy cream (For soaking the breadcrumbs and enriching the meatballs.); 1 large undefined Egg (Lightly beaten.); 1 small undefined Yellow onion (Finely grated or minced to a paste for even distribution of flavor.); 1/2 tsp undefined Ground allspice (Essential for authentic Swedish flavor.); 1/2 tsp undefined Ground white pepper (Adds a subtle heat without dark flecks.); 1.5 tsp undefined Salt (Or to taste.); 50g undefined Unsalted butter (For frying the meatballs and starting the gravy.); 300ml undefined Beef stock (low sodium) (Forms the base of the gravy.); 200ml undefined Heavy cream (For finishing the gravy, ensuring richness.); for serving undefined Lingonberry jam (The traditional sweet-tart accompaniment.)

Authentic Swedish Meatballs

Authentic Swedish meatballs, characterized by their smaller size and delicate texture, are a beloved classic. This recipe stays true to tradition, featuring a blend of beef and pork, a creamy binder, and a rich, savory gravy. Served with tart lingonberry jam, they offer a perfect balance of flavors.

준비 시간30 minutes

조리 시간25 minutes

총 시간55 minutes

1회 제공량6

난이도Medium

2개의 수정· Feb 8

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👨‍🍳 조리법

1
In a medium bowl, combine the breadcrumbs and 100ml of heavy cream. Stir well and let stand for 15 minutes, or until the cream is fully absorbed. This step is crucial for achieving the characteristic tender and light texture of Swedish meatballs.
⏱️ 15 minutes
2
Finely grate the onion using the smallest holes on a box grater, or mince it very finely until it forms a paste. Add the grated onion to the soaked breadcrumb mixture and stir to combine.
⏱️ 5 minutes
3
Add the ground beef, ground pork, lightly beaten egg, ground allspice, white pepper, and salt to the bowl with the breadcrumb mixture. Gently mix everything together with your hands or a spoon until just combined. Be careful not to overmix, as this can result in tough meatballs. Cover the bowl and refrigerate the mixture for at least 20 minutes to firm it up, making it easier to shape.
⏱️ 25 minutes (includes chilling time)
4
Lightly moisten your hands with water to prevent sticking. Roll the meat mixture into small meatballs, approximately 2cm (about 3/4 inch) in diameter. This recipe should yield about 40-50 small meatballs, which is traditional for Swedish Köttbullar.
⏱️ 15 minutes
5
Melt 25g of the butter in a large skillet or frying pan over medium heat (around 180°C / 350°F). Once the butter is shimmering and lightly browned, add the meatballs in a single layer, working in batches to avoid overcrowding the pan. Overcrowding will steam the meatballs instead of browning them. Fry the meatballs, turning them gently or shaking the pan occasionally, for about 8-10 minutes per batch, until they are evenly browned on all sides and cooked through. Transfer the browned meatballs to a warm plate and tent loosely with foil.
⏱️ 20-25 minutes (depending on batch size)
6
Pour off any excess fat from the skillet, leaving about 1 tablespoon. Add the remaining 25g of butter to the pan and melt over medium heat. Pour in the beef stock, scraping the bottom of the pan with a wooden spoon to release any browned bits (fond) – this adds immense flavor to the gravy. Bring the stock to a simmer and let it bubble for about 2 minutes to reduce slightly. Stir in the 200ml of heavy cream and continue to simmer gently until the gravy thickens enough to coat the back of a spoon.
⏱️ 8 minutes
7
Taste the gravy and season with additional salt and pepper if needed. Return the cooked meatballs to the skillet and gently stir to coat them in the warm gravy. Allow them to heat through for about 1-2 minutes. Serve the Köttbullar immediately with creamy mashed potatoes, a dollop of lingonberry jam, and perhaps some pickled cucumbers for a traditional Swedish meal.
⏱️ 5 minutes

요리 기록 추적

💡 전문가 팁

✓Keeping the meat mixture cold before shaping helps the meatballs hold their form.
✓The small size is characteristic of authentic Swedish Köttbullar, allowing them to cook quickly and evenly.
✓Allspice is a key spice in Swedish cuisine; don't omit it for the true flavor profile.
✓The tartness of lingonberry jam provides a perfect counterpoint to the richness of the meatballs and gravy.

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이 레시피를 나만의 스타일로 바꾸는 영감

For an all-beef version, simply double the ground beef and omit the pork.
Add finely chopped fresh dill to the gravy just before serving for a fresh, herbaceous note.
If you prefer, the meatballs can be baked on a baking sheet at 200°C (400°F) for 15-20 minutes until cooked through, though frying provides superior browning and flavor.