📝 About This Recipe
Transport your senses to a cozy Stockholm bistro with these iconic Swedish meatballs, known for their tender, melt-in-your-mouth texture and warm aromatic spice profile. This recipe elevates the classic comfort food into a sophisticated appetizer, featuring a delicate blend of beef and pork bound with cream-soaked breadcrumbs. Bathed in a rich, velvety brown gravy and served with tart lingonberries, they offer a perfect balance of savory, sweet, and spice.
🥗 Ingredients
The Meatball Base
- 1 pound Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 pound Ground Pork (provides essential tenderness)
- 1/2 cup Panko Breadcrumbs (or fresh white breadcrumbs)
- 1/4 cup Heavy Cream (to soak the breadcrumbs)
- 1 small Yellow Onion (grated or very finely minced)
- 1 large Egg (beaten)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Allspice (the secret signature Swedish flavor)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 2 tablespoons Unsalted Butter (for searing)
The Creamy Gravy
- 3 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 cups Beef Broth (high quality, low sodium)
- 1/2 cup Heavy Cream
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle tang)
For Serving
- 1/2 cup Lingonberry Jam (essential for authenticity)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and 1/4 cup heavy cream. Stir and let sit for 10 minutes until it forms a thick paste (panade); this ensures the meatballs stay moist.
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2
In a large mixing bowl, combine the ground beef, ground pork, grated onion, beaten egg, salt, pepper, allspice, and nutmeg.
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3
Add the soaked breadcrumb mixture to the meat. Using your hands or a stand mixer with a paddle attachment, mix until just combined. Do not overwork the meat or the meatballs will become tough.
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4
Roll the mixture into small, uniform balls, about 1 inch in diameter (roughly 1 tablespoon of meat each). You should have about 30-40 meatballs.
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5
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is foaming, add the meatballs in batches.
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6
Brown the meatballs on all sides for about 5-7 minutes until they have a nice crust and are cooked through. Remove them from the pan and set aside on a plate, but keep the pan drippings!
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7
In the same skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it turns a light golden brown (a blonde roux).
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8
Slowly whisk in the beef broth, a little at a time, to avoid lumps. Continue whisking until the sauce begins to thicken and simmer.
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9
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the gravy simmer for 3-5 minutes until it coats the back of a spoon.
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10
Taste the gravy and adjust seasoning with salt and pepper if needed.
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11
Return the meatballs to the skillet and toss gently to coat them in the warm gravy. Simmer for another 2 minutes to ensure they are heated through.
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12
Transfer to a serving platter, garnish with fresh parsley, and serve immediately with a side of lingonberry jam and toothpicks for guests.
💡 Chef's Tips
For the smoothest texture, grate the onion directly into the meat so the juice incorporates without large chunks. Chilling the meat mixture for 30 minutes before rolling makes it much easier to handle and helps the meatballs hold their shape. Avoid over-mixing the meat; stop as soon as the spices and panade are evenly distributed to keep the texture light. If the gravy gets too thick, simply whisk in a splash more beef broth or water to reach your desired consistency. Use a mix of beef and pork; the pork fat is crucial for the traditional 'soft' bite of a true Köttbullar.
🍽️ Serving Suggestions
Serve on a platter with decorative toothpicks and a small bowl of Lingonberry jam for dipping. Pair with a crisp, dry Riesling or a light Scandinavian pilsner to cut through the richness of the cream sauce. Offer quick-pickled cucumbers (Pressgurka) on the side for a refreshing, acidic crunch. For a heavier starter, serve 3-4 meatballs atop a small dollop of buttery mashed potatoes. Arrange on a bed of fresh dill sprigs for a beautiful, aromatic presentation.