Swedish Meatballs (Köttbullar)
The heart of Swedish cuisine. These tender, spiced meatballs served in a rich cream sauce with lingonberry jam are Sweden's most famous dish — and once you make them from scratch, you'll understand why.
Ingredients
Serves 4
- 500 g ground beef and pork mix
- 1 egg
- 3 tbsp breadcrumbs
- 100 ml milk or cream
- 1 small onion, finely grated
- 1/2 tsp allspice
- Salt and white pepper
- Butter for frying
Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 400 ml beef stock
- 150 ml heavy cream
- 1 tbsp soy sauce
Instructions
- Soak the breadcrumbs in milk for 5 minutes.
- Mix the ground meat with the egg, soaked breadcrumbs, grated onion, allspice, salt, and white pepper. Stir until the mixture is smooth and slightly sticky.
- With wet hands, roll the mixture into small balls, about 2–3 cm in diameter.
- Fry the meatballs in butter over medium heat, turning frequently, until golden brown and cooked through (about 8–10 minutes). Remove and set aside.
- For the sauce: In the same pan, melt butter and whisk in flour. Cook for 1 minute.
- Gradually add the beef stock while whisking. Bring to a simmer, then stir in the cream and soy sauce. Season to taste.
- Return the meatballs to the sauce and simmer for 5 minutes.
- Serve with mashed potatoes, lingonberry jam, and pickled cucumber.
Serve with Swedish Classics
Lingonberry jam and more to complete the dish.
