Introduction
Swedish Meatballs, or Köttbullar, are a culinary cornerstone of Sweden, known globally not just for their ubiquity in flat-pack furniture stores, but for their incredible comfort and depth of flavor. Unlike Italian meatballs, Swedish meatballs are smaller, seasoned distinctively with allspice and nutmeg, and traditionally enveloped in a rich, creamy, brown gravy. Originating likely from a recipe brought back by King Charles XII from Turkey in the early 18th century, this dish has evolved into the ultimate Scandinavian comfort food, traditionally served with tart lingonberry jam and buttery mashed potatoes.
Ingredients
- 450 g (1 lb) Ground Meat (50% beef, 50% pork)
- 60 ml (1/4 cup) Milk or Heavy Cream
- 40 g (1/4 cup) Fine Breadcrumbs
- 1 small Yellow Onion, finely grated
- 1 large Egg, lightly beaten
- 1 tsp Salt
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Nutmeg
- 2 Tbsp Butter, for frying
- For the Gravy:
- 2 Tbsp Butter
- 2 Tbsp All-Purpose Flour
- 475 ml (2 cups) Beef Stock (low sodium)
- 120 ml (1/2 cup) Heavy Cream
- 1 tsp Soy Sauce (for color and umami)
- Salt and Black Pepper, to taste
Step-by-step Preparation
- Prepare the Binder (5 minutes): In a small bowl, combine the milk/cream and breadcrumbs. Let the mixture sit for about 5 minutes until the breadcrumbs have fully softened and absorbed the liquid. This creates a moist binder, preventing dry meatballs.
- Mix the Meat (10 minutes): In a large bowl, gently combine the soaked breadcrumbs, ground meat, grated onion, egg, salt, allspice, and nutmeg. *Tip: Use your hands but mix lightly. Overmixing makes the meatballs tough.*
- Form the Meatballs (15 minutes): Roll the mixture into small, uniform balls, about 2.5 cm (1 inch) in diameter. *Tip: Wetting your hands slightly prevents the meat from sticking.*
- Cook the Meatballs (10–15 minutes): Melt 2 Tbsp of butter in a large skillet over medium-high heat. Brown the meatballs in batches, turning often, until nicely caramelized on all sides. Reduce heat to medium-low and cook for 5–7 minutes until fully cooked through (internal temperature 71°C/160°F). Remove the meatballs and set aside.
- Make the Gravy (10 minutes): Use the same skillet and remaining pan drippings. Add 2 Tbsp butter and melt. Whisk in the 2 Tbsp flour to create a roux. Cook for 1 minute. Gradually whisk in the beef stock, scraping up any browned bits from the bottom. Bring to a simmer until thickened.
- Finish the Sauce: Stir in the heavy cream and soy sauce. Season with salt and pepper. Return the cooked meatballs to the gravy and simmer for 2 minutes to heat through before serving.
Nutritional Information
A typical serving (approximately 8-10 meatballs with sauce) contains an estimated 380–450 calories, 25-30g of protein, and is a good source of iron and B vitamins. Due to the rich gravy made with heavy cream and butter, the dish is higher in saturated fats. For a healthier option, substitute some of the heavy cream with half-and-half or use less butter in the sauce.
Storage
Leftover Swedish Meatballs should be stored in an airtight container in the refrigerator for up to 3–4 days. They freeze exceptionally well; allow them to cool completely, then store the meatballs and gravy together in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight and warm gently on the stove top over low heat to prevent the sauce from separating or scorching.
Conclusion
These authentic Köttbullar are perfect for a cozy family dinner or a festive holiday gathering. Serve them traditionally alongside creamy mashed potatoes, tangy lingonberry jam, and quick pickled cucumbers. For a modern twist, try incorporating finely chopped fresh parsley into the meat mix, or a dash of Dijon mustard into the gravy for an added kick. Enjoy the rich, comforting flavors of Sweden!