Swedish Meatballs (Köttbullar) with Cream Sauce

KP
Servings: 4 Total Time: 55 mins
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Tender spiced meatballs in a creamy gravy
Plate of meatballs (illustrative)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Köttbullar are the best-known Swedish dish abroad: small, tender meatballs gently spiced with allspice and served with cream sauce, boiled potatoes and lingonberry jam.

A mix of beef and pork keeps them juicy. Soaking breadcrumbs in milk helps keep them soft.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Dainé Zeferino on Pexels; Photo 2: Cookie Marenco on Pexels; Photo 3: Valeria Boltneva on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Plate of meatballs (illustrative)
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Swedish Meatballs (Köttbullar) with Cream Sauce

Author: KP Cooking Method: , Cuisine: Courses: Recipe Keys: F Family Favorites Non Vegetarian
Prep Time 25 mins Cook Time 30 mins Total Time 55 mins
Servings: 4

Description

Swedish meatballs (köttbullar) with beef and pork, allspice and a creamy gravy. Serve with potatoes and lingonberry jam.

Ingredients

For the meatballs

For the sauce

Instructions

  1. Soak the breadcrumbs in the milk for 10 minutes.
  2. Mix the beef, pork, soaked breadcrumbs, onion, egg, allspice and salt gently until just combined.
  3. Shape into about 24 small balls, wetting your hands to prevent sticking.
  4. Brown the meatballs in batches in the butter over medium heat for 6 to 8 minutes, turning, then set aside.
  5. In the same pan, melt the butter for the sauce, whisk in the flour and cook for 1 minute. Gradually whisk in the stock.
  6. Simmer for 5 minutes, then stir in the cream and soy sauce.
  7. Return the meatballs to the sauce and simmer for 5 minutes. Check that they reach 71 C / 160 F inside.
  8. Serve with potatoes and lingonberry jam.

Note

Ground meat must reach 71 C / 160 F. Contains milk, egg, wheat and soy. Leftovers keep 3 days refrigerated.
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Frequently asked questions

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Can I use only beef?

Yes, but add a little extra milk-soaked bread to keep them tender.

What is lingonberry jam?

A tart red berry jam typically served alongside the meatballs.

Can I freeze them?

Yes. Freeze cooked meatballs separately from the sauce.