Köttbullar
Authentic Swedish meatballs (köttbullar) - small, tender, flavorful spheres simmered in a rich, creamy gravy, traditionally served with tart lingonberry jam and fluffy mashed potatoes.
🧂 Ingredients
- 300 g Ground beef
- 200 g Ground pork
- 1 Yellow onion(finely grated, about 1/2 cup)
- 60 g Plain breadcrumbs(or about 1 cup)
- 50 ml Milk(for soaking breadcrumbs)
- 100 ml Heavy cream(for the meatballs)
- 1 Large egg(lightly beaten)
- 1/2 tsp Ground allspice
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Butter(for browning meatballs)
- 2 tbsp All-purpose flour(for the gravy)
- 300 ml Beef stock(low sodium preferred)
- 200 ml Heavy cream(for the gravy)
- for serving Lingonberry jam
- for serving Mashed potatoes
👨🍳 Instructions
- 1
Prepare the meatball mixture: In a small bowl, soak the breadcrumbs in 50ml of milk for about 5 minutes until softened. Squeeze out any excess liquid. In a large bowl, combine the ground beef, ground pork, grated onion, soaked breadcrumbs, lightly beaten egg, 100ml of heavy cream, allspice, salt, and pepper. Mix gently with your hands until just combined; avoid overmixing, which can make the meatballs tough. The mixture should be moist but hold its shape.
⏱️ 10 minutes - 2
Form and brown the meatballs: Roll the meat mixture into small, uniform balls, about 1.5-2 cm (about 3/4 inch) in diameter. Heat 1 tbsp of butter in a large skillet over medium-high heat (approx. 200°C / 400°F). Working in batches to avoid overcrowding the pan, brown the meatballs on all sides until they have a nice crust. This should take about 5-7 minutes per batch. Remove the browned meatballs to a plate and set aside. Add the remaining 1 tbsp of butter to the skillet.
⏱️ 15 minutes - 3
Make the gravy: Reduce the heat to medium (approx. 180°C / 350°F). Add the 2 tbsp of all-purpose flour to the skillet with the melted butter. Whisk constantly for 1-2 minutes until the flour is lightly golden and forms a paste (a roux). Gradually whisk in the beef stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, whisking until it begins to thicken. Stir in the 200ml of heavy cream and continue to simmer gently for about 5 minutes, or until the gravy reaches your desired consistency. Taste and adjust seasoning if needed.
⏱️ 10 minutes - 4
Finish the meatballs: Gently return the browned meatballs to the skillet with the simmering gravy. Reduce the heat to low, cover the skillet, and let the meatballs simmer gently in the gravy for 10-15 minutes, or until they are cooked through and heated. The internal temperature should reach 71°C (160°F).
⏱️ 15 minutes - 5
Serve: Ladle the Swedish meatballs and creamy gravy over mashed potatoes. Serve immediately with a side of lingonberry jam for a classic Swedish experience.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a more traditional presentation, roll the meatballs to a smaller size (about 1.5 cm in diameter).
- ✓Allspice is the key spice that gives Swedish meatballs their characteristic flavor. Don't skip it!
- ✓Lingonberry jam provides a crucial sweet and tart contrast to the rich meatballs and gravy. It's essential for the authentic taste.
- ✓Grate the onion using a fine grater or microplane for the smoothest texture in the meatballs.
- ✓Avoid overmixing the meatball ingredients, as this can result in tough meatballs.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground nutmeg to the meatball mixture for an extra layer of warmth.
- For a lighter sauce, use milk instead of heavy cream in the gravy, though the texture will be less rich.
- Serve with egg noodles or rice instead of mashed potatoes.