Köttbullar (Authentic Swedish Meatballs)

🧂 Ingredients

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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving