Traditional Swedish Meatballs with Creamy Gravy
Swedish Meatballs
Tender meatballs in a rich, velvety gravy. The ultimate Scandinavian comfort food classic.
Nutrition (per serving)
There is something incredibly soul-warming about a plate of authentic Swedish meatballs, or 'Köttbullar.' Unlike standard meatballs, these are characterized by their tender, light texture and a subtle hint of warm spices like allspice and nutmeg. They aren't just a meal; they are a centerpiece of Swedish hospitality, often served at holidays and family gatherings alike. The secret lies in the blend of meats and the way the breadcrumbs soak up milk to ensure every bite is exceptionally juicy.
The real magic happens when these golden-brown morsels meet the 'gräddsås'—a silky, savory cream gravy that ties the whole dish together. Traditionally, you’d serve these alongside creamy mashed potatoes, a few crisp pickled cucumber slices, and a generous dollop of tart lingonberry jam. The contrast between the savory meat, the rich sauce, and the bright, acidic jam is what makes this dish a world-renowned favorite. I promise, once you make these from scratch, you'll never look at the frozen ones the same way again!
Ingredients
- Ground beef (80/20):1 lb
- Ground pork:0.5 lb
- Breadcrumbs:0.5 cup
- Whole milk:0.25 cup
- Egg:1 piece
- Yellow onion, finely grated:1 piece
- Ground allspice:0.25 tsp
- Ground nutmeg:0.25 tsp
- Butter:4 tbsp
- All-purpose flour:3 tbsp
- Beef broth:2 cups
- Heavy cream:0.5 cup
- Salt and black pepper:1 to taste
Instructions
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In a small bowl, mix the breadcrumbs and milk together. Let it sit for about 5 minutes until it forms a thick paste.
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In a large mixing bowl, combine the ground beef, ground pork, grated onion, egg, allspice, nutmeg, salt, pepper, and the soaked breadcrumbs.
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Use your hands to gently mix until just combined—be careful not to overwork the meat or the meatballs will be tough.
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Roll the mixture into small balls, about 1 inch in diameter. You should get roughly 24-30 meatballs.
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Melt 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides until cooked through, about 8-10 minutes. Remove them from the pan and set aside.
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In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it turns light brown.
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Slowly pour in the beef broth while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens.
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Stir in the heavy cream and season with extra salt and pepper if needed. Add the meatballs back into the sauce and toss to coat.
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Serve warm over mashed potatoes with a side of lingonberry jam.
Tips & Notes
- Grating the onion instead of chopping it ensures the meatballs stay moist and prevents large chunks from breaking the meatball apart.
- If you can't find lingonberry jam, cranberry sauce is a decent substitute, though lingonberries are more authentic.
- Wet your hands with a little water before rolling the meatballs to prevent the mixture from sticking to your skin.
