Köttbullar (Swedish Meatballs)
In short: Small beef and pork meatballs seasoned with allspice and white pepper, fried in butter and served in a cream gravy with potatoes and lingonberry jam. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 10 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 780 kcal
Köttbullar are the everyday meatballs of Sweden, served at family dinners, school canteens and the Christmas table alike. They are small and tender, with a gentle hit of allspice and white pepper, and the beef and pork mix keeps them juicy. Fry them in butter, make a quick cream gravy in the same pan, and serve with potatoes, lingonberry jam and pickled cucumber.
Instructions
- Melt 1 tbsp butter in a small pan over medium-low heat and cook the onion for 5 minutes, until soft and translucent. Let it cool.
- Stir the breadcrumbs, milk and cream together in a large bowl and leave for 10 minutes, until the crumbs have swollen into a thick paste.
- Add the cooled onion, egg, salt, white pepper and allspice, then the beef and pork. Mix with wet hands for about a minute until sticky and cohesive. Fry a small spoonful to taste and adjust the seasoning.
- With wet hands, roll the mixture into balls about 3 cm (1 1/4 in) wide, roughly 50 in all, and set them on a tray.
- Heat 1 tbsp butter and the oil in a large heavy skillet over medium heat. Fry the meatballs in 3 or 4 batches for 6 to 8 minutes, shaking the pan so they stay round, until browned all over and 71°C (160°F) inside. Move to a plate.
- For the gravy, melt 2 tbsp butter in the same pan, whisk in the flour and cook for 1 minute. Gradually whisk in the stock, then the cream, and simmer for 5 minutes until the gravy coats a spoon. Stir in the soy sauce and season.
- Return the meatballs to the gravy and simmer gently for 3 minutes. Serve with the potatoes, lingonberry jam and pickled cucumber.
Tips
- No lingonberry jam? Use a slightly tart cranberry sauce or redcurrant jelly. A little pickled cucumber on the side gives the rich gravy the sharp note it needs.
- For a hands-off version, bake the meatballs on a lined tray at 220°C (425°F) for 12 to 15 minutes, then stir them into the gravy along with any tray juices.
Questions and answers
Can I freeze Swedish meatballs?
Yes. Freeze the cooked meatballs on a tray, then bag them for up to 3 months. Thaw overnight in the fridge and warm them in fresh gravy, because a cream gravy can separate after freezing.
What do you serve with Swedish meatballs?
Boiled or mashed potatoes, lingonberry jam and pickled cucumber are the classic trio. Green peas or a simple green salad also go well.
How are Swedish meatballs different from Italian meatballs?
Swedish meatballs are smaller and flavored with allspice and white pepper. They are fried in butter and served in cream gravy with lingonberry jam, not simmered in tomato sauce.
How long does it take to make Köttbullar (Swedish Meatballs)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Köttbullar (Swedish Meatballs)?
About 780 kcal per serving, with 31 g of protein, 62 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 780 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 62 g |
| Fat | 45 g |
| Fiber | 5 g |
| Sugar | 13 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
