Swedish Meatballs
Sweden's iconic köttbullar — small, tender meatballs made from a mix of pork and beef with soaked breadcrumbs, allspice and white pepper, fried in butter until perfectly browned, served in a rich cream gravy with lingonberry jam and buttery mashed potatoes.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Soak breadcrumbs in cream for 10 minutes. Combine with both minced meats, egg yolk, grated onion, allspice, white pepper and salt. Mix until combined — do not overmix or the meatballs become tough.
About 5 min
Roll into small balls, about 3 cm diameter (walnut-sized). Wet hands help. You should get about 30 meatballs.
About 11 min
Melt butter in a large wide pan over medium heat. Fry meatballs in batches — do not crowd the pan. Roll them gently to brown all sides evenly, about 8–10 minutes total. Remove and set aside.
About 11 min
Gravy: in the same pan, melt butter. Whisk in flour; cook 1 minute. Gradually whisk in beef stock. Add cream, soy sauce and mustard. Simmer 5 minutes until thickened and smooth.
About 11 min
Return meatballs to the pan. Simmer in the gravy for 5 minutes to warm through and coat.
About 11 min
Serve on a plate with mashed potatoes, the cream gravy, a generous spoonful of lingonberry jam (the sweetness is essential) and a couple of pickled cucumber slices.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 34 g
- Carbs
- 40 g
- Fat
- 36 g
- Fibre
- 3 g
- Sugar
- 10 g
- Sodium
- 980 mg
Contains: gluten, dairy, eggs, soy
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Recipe by Boon Tools.