Köttbullar (Authentic Swedish Meatballs)

About This Recipe

Köttbullar are one of the world's most beloved comfort foods — small, soft meatballs made from a mixture of beef and pork, seasoned with allspice and white pepper, and simmered in a cream and beef stock gravy. The Swedish meatball is distinctly different from Italian or Middle Eastern versions: it is smaller, softer (thanks to soaked breadcrumbs and cream in the mix) and more delicately spiced with allspice. It is served with a generous ladleful of pan gravy, a spoonful of lingonberry jam (which provides the essential sweet-tart counterpoint), pickled cucumber and creamy mashed potato or egg noodles. Despite their global fame via IKEA, authentic homemade köttbullar are in a completely different class.

Ingredients

Serves 4

• 300 gbeef mince
• 300 gpork mince
• 60 gwhite breadcrumbs
• 80 mlmilk or cream
• 1egg
• 0.5white onion, grated
• 0.5 tspground allspice
• 0.5 tspwhite pepper
• 1 tspsalt
• 40 gbutter for frying
• 400 mlbeef stock
• 150 mldouble cream
• 2 tbspplain flour
• 1 tspsoy sauce (for the gravy colour)
• 4 tbsplingonberry jam to serve

Instructions

1. 1

   Make the meatball mix

   Soak breadcrumbs in milk or cream for 5 minutes. Combine with beef and pork mince, egg, grated onion, allspice, white pepper and salt. Mix well. Roll into small balls about 3 cm in diameter.

2. 2

   Fry meatballs

   Melt butter in a large pan over medium-high heat. Fry meatballs in batches, turning frequently, until golden-brown on all sides and cooked through, about 8 minutes. Remove and set aside.

3. 3

   Make the gravy

   In the same pan, stir flour into the remaining butter. Cook for 1 minute. Add beef stock gradually, whisking until smooth. Simmer 3 minutes.

4. 4

   Add cream and season

   Add double cream and soy sauce. Simmer until the gravy thickens and coats a spoon. Season with salt and white pepper.

5. 5

   Combine and serve

   Return meatballs to the gravy and simmer together for 3–5 minutes. Serve with creamy mashed potato, lingonberry jam and pickled cucumber.

Variations

• •

  Elk or venison meatballs are traditional in Swedish hunting regions.

• •

  Add a tablespoon of Worcestershire sauce to the gravy for extra depth.

Storage

Keeps in the fridge for 4 days. Freezes well in the gravy for up to 3 months.

Frequently Asked Questions