Köttbulle is the Swedish word for meatball, and Swedish meatballs (Köttbullar) are a beloved classic of Swedish cuisine. These flavorful, tender meatballs are typically made from a mix of ground beef and pork, seasoned with spices like allspice and white pepper, and served with lingonberry jam and creamy mashed potatoes, along with a rich brown gravy.
Here’s a traditional Swedish Köttbullar recipe that you can easily recreate at home:
Köttbullar (Swedish Meatballs) Recipe
Ingredients:
For the Meatballs:
- 500g (1 lb) ground beef
- 250g (1/2 lb) ground pork (you can use all beef if you prefer)
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp ground allspice
- Butter (for frying)
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef or vegetable broth
- 1/2 cup heavy cream
- 1 tbsp soy sauce (optional for color and flavor)
- Salt and pepper to taste
To Serve:
- Lingonberry jam (optional but traditional)
- Mashed potatoes or boiled potatoes
Instructions:
1. Prepare the Meatballs:
- In a small bowl, combine the breadcrumbs and milk, and let them soak for about 5 minutes until the breadcrumbs absorb the milk and become soft.
- In a large mixing bowl, combine the ground beef and ground pork. Add the soaked breadcrumbs, egg, chopped onion, salt, white pepper, and allspice. Mix everything together until just combined (be careful not to overmix, as it can make the meatballs tough).
- Wet your hands with a bit of water and shape the mixture into small meatballs, about 1-1.5 inches in diameter.
2. Fry the Meatballs:
- Heat a large frying pan over medium heat and add about 2 tablespoons of butter.
- Once the butter is melted and sizzling, add the meatballs in batches, making sure not to overcrowd the pan. Fry them for about 5-7 minutes, turning them regularly to ensure they brown evenly on all sides and are cooked through. Remove the meatballs from the pan and set them aside.
3. Make the Gravy:
- In the same pan, melt 2 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux. The flour will thicken the gravy.
- Gradually add the broth, stirring constantly to avoid lumps. Let the mixture come to a simmer. Cook for 3-4 minutes until the gravy thickens slightly.
- Add the heavy cream and soy sauce (if using) and stir. Season with salt and pepper to taste. If the gravy becomes too thick, add a little more broth or water to reach the desired consistency.
4. Combine Meatballs and Gravy:
- Return the cooked meatballs to the pan with the gravy. Gently stir to coat the meatballs in the gravy, and simmer for another 5-7 minutes, allowing the meatballs to absorb some of the gravy’s flavor and ensure they’re cooked through.
5. Serve:
- Serve the Swedish meatballs (Köttbullar) with lingonberry jam, which adds a sweet and tangy contrast to the rich meatballs and gravy.
- Pair with mashed potatoes or boiled potatoes, and for an authentic touch, add a side of pickled cucumbers.
Tips:
- Meat blend: The traditional mix of beef and pork gives the meatballs great flavor and juiciness, but you can adjust the proportions based on your preference.
- Flavor variations: You can add a bit of finely chopped garlic or fresh herbs like parsley for extra flavor in the meatballs.
- Make ahead: These meatballs can be made in advance and stored in the fridge for up to 2 days. You can also freeze them for up to 3 months. Just reheat them in the gravy when ready to serve.
- Gravy thickness: If the gravy is too thin, let it cook a bit longer to reduce, or add a little more flour. If it’s too thick, add more broth or water to thin it out.
This Swedish meatball recipe will give you that classic, comforting taste of Köttbullar with its juicy meatballs, creamy gravy, and the perfect balance of sweet and savory. It’s the ultimate cozy dish to serve at a family dinner, holiday feast, or special occasion!