Köttbullar (Swedish Meatballs)

Aug 22

2 min read

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 4 servings

Country of Origin: Sweden

Description

Tender Swedish meatballs made from a mix of beef and pork seasoned with allspice and nutmeg, smothered in a smooth brown cream gravy.

Presentation & How It's Eaten

Served hot with buttery potato puree, lingonberry jam, and pickled cucumber slices.

Ingredients

Meatballs: 1/2 lb ground beef, 1/2 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 small onion finely diced, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg, salt, pepper
Cream Gravy: 2 tbsp butter, 2 tbsp flour, 1.5 cups beef stock, 1/2 cup heavy cream, 1 tsp soy sauce

Step-by-Step Directions

Soak Breadcrumbs: Soak breadcrumbs in milk for 5 minutes.
Mix Meatballs: Combine ground beef, pork, soaked breadcrumbs, egg, diced onion, allspice, nutmeg, salt, and pepper. Roll into 1-inch small meatballs.
Fry Meatballs: Heat 2 tbsp butter in skillet. Fry meatballs for 8–10 minutes, rolling around until browned and cooked through. Remove meatballs.
Make Gravy: Melt 2 tbsp butter in pan juices, whisk in flour for 1 minute. Slowly whisk in beef stock, heavy cream, and soy sauce. Simmer 5 minutes until smooth gravy forms.
Combine: Return meatballs to gravy, simmer 2 minutes, and serve warm.

Optional

Bake Option: Bake meatballs on a sheet at 400°F (200°C) for 15 mins to cook larger batches easily.

Cooking Tips

Pan Drippings Base: Use the unwashed meatball skillet drippings to make your roux base for richer gravy flavor.

Nutrition Facts

(Estimated per serving, based on 4 servings)

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