Swedish Köttbullar (Meatballs)

About This Recipe

Swedish köttbullar are the world's most famous meatballs, though what most people know from a certain furniture retailer is a simplified version of the real thing. Authentic Swedish köttbullar are smaller, softer (from soaked breadcrumbs), and seasoned with allspice and white pepper rather than garlic. The cream sauce is glossy and rich but not heavy. Served with lingonberry jam and mashed potatoes, they are perfectly Swedish.

Ingredients

Serves 4

• 400 gground beef
• 200 gground pork
• 1 mediumonion, finely grated
• 1/2 cupbreadcrumbs soaked in 1/4 cup milk
• 1 largeegg
• 1/2 tspallspice
• 1/4 tspwhite pepper
• 1 tspsalt
• 3 tbspbutter (for frying)
• 2 tbspflour (for sauce)
• 300 mlbeef stock (for sauce)
• 200 mlheavy cream (for sauce)
• 1 tbspsoy sauce (for sauce)

Instructions

1. 1

   Make the meatball mixture

   Combine beef, pork, grated onion, soaked breadcrumbs, egg, allspice, white pepper, and salt. Mix gently with your hands until just combined — don't overwork.

2. 2

   Shape the meatballs

   Wet your hands and roll mixture into small balls (3cm diameter). Place on a tray.

3. 3

   Fry the meatballs

   Fry meatballs in batches in butter over medium-high heat, rolling to brown all sides, about 6–8 minutes per batch. Remove and keep warm.

4. 4

   Make the cream sauce

   In the same pan, whisk flour into the pan drippings. Gradually add beef stock, whisking. Add cream and soy sauce. Simmer until thickened to a glossy sauce.

5. 5

   Serve

   Return meatballs to the sauce. Serve with mashed potatoes, lingonberry jam, and pickled cucumber.

Variations

• •

  Use all beef for a simpler version

• •

  Add dill to the cream sauce

• •

  Make with veal for a more delicate version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Freeze meatballs before adding to sauce for 3 months.

Frequently Asked Questions