📝 About This Recipe
Transport yourself to a cozy Stockholm bistro with these melt-in-your-mouth meatballs, known locally as Köttbullar. This recipe elevates the humble meatball using a traditional panade for a tender texture and a luxurious, butter-forward cream sauce that clings perfectly to every bite. Infused with the warm, aromatic notes of allspice and nutmeg, this dish is the ultimate comfort food for any dairy lover.
🥗 Ingredients
The Meatball Base
- 1 pound Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 pound Ground Pork (adds essential fat and tenderness)
- 1/2 cup Yellow Onion (grated or very finely minced)
- 1/2 cup Panko Breadcrumbs (can substitute with fresh white breadcrumbs)
- 1/4 cup Heavy Cream (for soaking the breadcrumbs)
- 1 large Egg (beaten)
- 1/4 teaspoon Ground Allspice (the secret to authentic flavor)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Cream Gravy
- 4 tablespoons Unsalted Butter (high-quality European butter recommended)
- 3 tablespoons All-Purpose Flour
- 2 cups Beef Broth (low sodium to control saltiness)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle tang)
For Frying and Garnish
- 1-2 tablespoons Vegetable Oil (for searing)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the panko breadcrumbs and 1/4 cup heavy cream. Let this mixture sit for 5-10 minutes until it forms a thick paste (the panade); this ensures your meatballs stay incredibly 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. Add the soaked breadcrumb mixture.
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3
Using your hands or a wooden spoon, gently mix the ingredients until just combined. Be careful not to 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 (approximately the size of a golf ball). You should have about 24-30 meatballs.
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5
Heat the vegetable oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add the meatballs in batches.
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6
Brown the meatballs on all sides, turning frequently, for about 5-7 minutes. They don't need to be cooked through yet, just deeply caramelized. Remove meatballs to a plate.
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7
Wipe out any burnt bits from the skillet, but leave the flavorful fat. Lower the heat to medium and melt the remaining 3 tablespoons of butter.
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8
Whisk in the flour and cook for 1-2 minutes until the roux is a light golden brown and smells slightly nutty.
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9
Slowly pour in the beef broth while whisking constantly to prevent lumps. Continue to whisk until the sauce begins to thicken and simmer.
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10
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Taste the sauce and add extra salt or pepper if needed.
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11
Add the meatballs back into the skillet. Reduce the heat to low and simmer for 8-10 minutes, allowing the meatballs to finish cooking through and the sauce to thicken to a glossy, coat-the-back-of-a-spoon consistency.
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12
Remove from heat. If the sauce is too thick, splash in a little more broth or cream. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
Grating the onion instead of chopping it allows the juice to flavor the meat and prevents chunky textures. Don't skip the allspice; it is the definitive flavor profile that separates Swedish meatballs from Italian ones. Wet your hands slightly with water while rolling the meatballs to prevent the meat from sticking to your skin. If the gravy breaks or looks greasy, whisk in a tablespoon of cold water or cream vigorously to emulsify it back together. For a lighter version, you can bake the meatballs at 400°F (200°C) for 15 minutes before adding them to the stovetop sauce.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or wide egg noodles to soak up the gravy. A side of tart Lingonberry jam is mandatory for the authentic sweet-and-savory Swedish experience. Pair with quick-pickled cucumbers (Pressgurka) to cut through the richness of the cream. A glass of crisp, dry Riesling or a light pilsner complements the creamy sauce beautifully. Steamed green peas or roasted carrots add a lovely pop of color and freshness to the plate.