Swedish Meatballs (Köttbullar) - European Recipe

Swedish Meatballs (Köttbullar)

🌍 European, Sweden Difficulty: ●●●○○

Swedish meatballs are now globally associated with IKEA, but their roots in Swedish kitchens reach back centuries; possible Ottoman origins via Charles XII remain debated.

Ingredients

• 500 g minced beef
• 250 g minced pork
• 1 small onion, grated
• 100 ml heavy cream
• 75 g breadcrumbs
• 1 egg
• ½ tsp allspice
• ¼ tsp nutmeg
• Salt and white pepper
• 2 tbsp butter and 1 tbsp oil for frying
• (Cream gravy) 2 tbsp butter
• 2 tbsp all-purpose flour
• 400 ml beef stock
• 100 ml heavy cream
• 1 tbsp soy sauce
• Salt and pepper

Method

1. Soaking — Soak breadcrumbs in cream for 5 minutes.
2. Mixing — Mix all meatball ingredients thoroughly; refrigerate 30 minutes.
3. Rolling — Roll into small balls (about 3 cm); refrigerate 15 minutes.
4. Browning — Brown meatballs in butter and oil in batches over medium-high heat; set aside.
5. Making — Make gravy: melt butter in same pan, stir in flour, cook 2 minutes.
6. Whisking — Whisk in stock and cream; cook until thickened. Add soy sauce; season.
7. Step 7 — Return meatballs to gravy; simmer gently 10 minutes.
8. Serving — Serve with lingonberry jam, boiled or mashed potatoes, and pickled cucumber.

Tags: minced beef, minced pork, onion, heavy cream, breadcrumbs · Source: Observatory Recipe Research Kitchen