Description
Svenska Köttbullar is an authentic Swedish meatball recipe featuring a blend of ground beef and pork, seasoned with onions, white pepper, and salt. The meatballs are pan-fried to a golden brown and served with a rich cream gravy made from beef stock, milk, and lingonberry jam for a traditional Scandinavian flavor. This comforting dish is perfect for a cozy family meal and delivers an irresistible combination of tender meatballs and velvety sauce.
Ingredients
Meatballs
- 1 small onion, finely minced
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 stick butter (or ½ cup oil)
- Cornstarch (if needed)
Cream Gravy
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 cup milk
- 1 teaspoon soy sauce
- 3 tablespoons heavy cream (optional)
- 1 tablespoon lingonberry or red currant jam
- 1 teaspoon salt
- 1 teaspoon ground white pepper
Instructions
- Sauté onions: In a large cast-iron or non-stick skillet, heat ½ tablespoon butter over medium heat. Add finely diced onion and sauté until translucent, about 4-5 minutes. Remove from pan and let cool to room temperature in a bowl.
- Prepare meat mixture: Add ground beef and pork blend, breadcrumbs, egg, salt, and white pepper to the cooled onions in the bowl. Using a paddle attachment or hands, mix on medium-low speed until the mixture is just blended – avoid overmixing to keep the meatballs tender.
- Form meatballs: Roll the mixture into medium-size balls, approximately 1 inch in diameter, ensuring they are uniform for even cooking.
- Fry meatballs: In the same skillet, heat the remaining butter until bubbly but not smoking. Fry meatballs over medium heat, turning frequently, until golden brown on all sides, about 7-10 minutes. Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil.
- Make cream gravy base: Drain off excess butter from the skillet, leaving about 1 tablespoon. Over medium-low heat, whisk in flour and cook for about 1 minute until lightly browned to remove raw flour taste.
- Add liquids to gravy: Gradually whisk in beef stock and milk, continuing to stir constantly to avoid lumps. Bring mixture to a gentle simmer until it thickens slightly, about 3-5 minutes.
- Season gravy: Add soy sauce and heavy cream if using. Return to simmer and cook for a couple more minutes, stirring until the gravy thickens to your desired consistency.
- Finish gravy: Season with salt and white pepper. Stir in lingonberry or red currant jam until fully incorporated for a characteristic sweet and tangy flavor.
- Combine meatballs and sauce: Return the fried meatballs to the skillet with the cream gravy, gently stirring to coat and warm through for 2-3 minutes.
- Garnish and serve: Optionally garnish with fresh parsley before serving immediately. Enjoy the classic taste of Swedish meatballs!
Notes
- For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
- Use lean meats to reduce fat, but some fat improves the texture and flavor of meatballs.
- Lingonberry jam is traditional; if unavailable, red currant or cranberry jam make good substitutes.
- Do not overmix the meat to keep meatballs tender rather than dense.
- Heavy cream in the gravy is optional but adds richness and velvety texture.
- Adjust seasoning to taste, especially the salt and pepper in the gravy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
