Svenska Köttbullar (Swedish Meatballs) are a beloved classic in Swedish cuisine, known for their tender texture, flavorful seasoning, and rich, savory sauce. These meatballs are often served with lingonberry jam and creamy mashed potatoes, making for a comforting and delicious meal. Here’s a traditional recipe for Svenska Köttbullar:
Ingredients:
For the Meatballs:
- 1 lb (500g) ground beef
- 1/2 lb (250g) ground pork (for flavor and moisture)
- 1/2 cup (50g) breadcrumbs
- 1/2 cup (120ml) milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground allspice
- 1/4 tsp ground white pepper (optional)
- 2 tbsp butter (for frying)
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups (360ml) beef broth
- 1/2 cup (120ml) heavy cream
- 1 tbsp soy sauce (for depth of flavor)
- Salt and pepper to taste
To Serve:
- Lingonberry jam (for a sweet contrast)
- Mashed potatoes (or boiled potatoes)
- Pickled cucumbers (optional, for a crunchy and tangy side)
Instructions:
1. Prepare the Meatballs:
- In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
- In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, finely chopped onion, egg, salt, black pepper, allspice, and white pepper. Mix everything together until just combined — avoid overmixing to keep the meatballs tender.
- Roll the mixture into small meatballs, about 1 inch in diameter (you should get around 20-25 meatballs).
2. Fry the Meatballs:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and hot, carefully place the meatballs in the pan, making sure not to overcrowd them.
- Fry the meatballs in batches, turning them occasionally, until they are golden brown on all sides and cooked through (about 7-10 minutes). Once cooked, transfer the meatballs to a plate and set aside.
3. Make the Gravy:
- In the same skillet, add 2 tablespoons of butter and let it melt over medium heat.
- Stir in the flour and cook for about 1 minute to make a roux (this will thicken the gravy).
- Gradually add the beef broth, stirring constantly to avoid lumps, and bring to a simmer.
- Once the gravy starts to thicken, add the heavy cream and soy sauce. Stir until smooth and creamy. Let it cook for another 2-3 minutes, then season with salt and pepper to taste.
4. Combine Meatballs and Gravy:
- Return the cooked meatballs to the skillet with the gravy. Let them simmer for an additional 5-10 minutes, so the meatballs absorb some of the gravy flavors.
5. Serve:
- Serve the Swedish meatballs hot with mashed potatoes or boiled potatoes, a dollop of lingonberry jam on the side, and pickled cucumbers if you like.
Tips:
- Meat Ratio: The combination of beef and pork is traditional because it creates tender, flavorful meatballs. You can adjust the ratio depending on your preference, but this mix gives a great balance.
- Gravy Variations: If you prefer a thicker or richer gravy, you can add more cream or a splash of Worcestershire sauce for extra depth of flavor.
- Lingonberry Jam: This sweet and tart condiment is a must-have with Swedish meatballs. It complements the savory meatballs and rich gravy beautifully.
- Freezing: Swedish meatballs freeze well. After frying, let them cool and store them in an airtight container in the freezer. You can reheat them in the gravy when you’re ready to serve.
These Svenska Köttbullar are perfect for a cozy family dinner, holiday meals, or any time you want a taste of Swedish comfort food. Enjoy!