📝 About This Recipe
While many are familiar with the pan-fried variety, the traditional boiled Köttbullar is a hidden gem of Swedish home cooking, offering a delicate, melt-in-the-mouth texture that frying simply cannot achieve. This version simmers seasoned beef and pork in a rich, aromatic broth, ensuring every bite is infused with savory depth and moisture. Served with a silky cream gravy and tart lingonberries, it is a comforting masterpiece of Western boiled meats.
🥗 Ingredients
The Meatball Base
- 500 grams Ground Beef (high quality, 20% fat content)
- 250 grams Ground Pork (finely ground)
- 1 piece Yellow Onion (grated or very finely minced)
- 1/2 cup Breadcrumbs (plain panko or fresh white breadcrumbs)
- 1/2 cup Heavy Cream (to soak the breadcrumbs)
- 1 large Egg (beaten)
- 1/2 teaspoon Ground Allspice (the secret to authentic Swedish flavor)
- 1/4 teaspoon Ground Ginger (adds a subtle warmth)
- to taste Salt and White Pepper (white pepper is traditional for a clean look)
The Poaching Broth
- 1.5 liters Beef Stock (low sodium preferred)
- 2 pieces Bay Leaf
- 5 pieces Whole Allspice Berries (lightly crushed)
The Cream Sauce (Gräddsås)
- 2 cups Reserved Poaching Liquid (strained)
- 2 tablespoons Butter (unsalted)
- 2 tablespoons All-purpose Flour (for the roux)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Soy Sauce (for color and umami)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and 1/2 cup heavy cream. Let the mixture sit for about 10 minutes until it forms a thick paste (a panade).
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2
In a large mixing bowl, combine the ground beef, ground pork, grated onion, beaten egg, allspice, ginger, salt, and white pepper.
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3
Add the soaked breadcrumb mixture to the meat. Using your hands or a wooden spoon, mix gently but thoroughly until the mixture is uniform. Do not overwork the meat or the meatballs will be tough.
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4
Lightly wet your hands with cold water and roll the mixture into small balls, approximately 1 inch (2.5 cm) in diameter. Place them on a parchment-lined tray.
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5
In a large pot or Dutch oven, bring the beef stock, bay leaves, and allspice berries to a gentle simmer over medium heat.
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6
Carefully drop the meatballs into the simmering broth. Do this in batches if necessary to avoid overcrowding. The meatballs should be fully submerged.
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7
Simmer the meatballs gently for 8-10 minutes. They will float to the surface when they are nearly cooked through. Use a slotted spoon to remove them and keep them warm in a covered dish.
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8
Once all meatballs are cooked, strain the poaching broth through a fine-mesh sieve to remove solids. Reserve 2 cups of this flavorful liquid.
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9
In a clean saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light blonde roux.
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10
Gradually whisk in the 2 cups of reserved poaching liquid. Continue whisking until the sauce thickens and becomes smooth.
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11
Stir in the heavy cream and soy sauce. Let the sauce simmer for another 3-5 minutes until it coats the back of a spoon. Season with additional salt and pepper if needed.
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12
Return the meatballs to the sauce and toss gently to coat. Serve immediately while piping hot.
💡 Chef's Tips
Wet your hands frequently with cold water while rolling the meatballs to prevent the meat from sticking to your skin. Grating the onion instead of chopping it ensures a smoother texture and prevents the meatballs from falling apart during boiling. Never let the broth reach a rolling boil; a gentle simmer is key to keeping the meatballs tender and preventing them from becoming rubbery. If the sauce is too thick, add a splash more of the poaching liquid; if too thin, simmer for a few minutes longer. For the most authentic flavor, use white pepper instead of black pepper to maintain the classic 'clean' spice profile of Swedish cuisine.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or boiled small yellow potatoes with fresh dill. A generous spoonful of lingonberry jam is essential to provide a tart contrast to the creamy sauce. Pair with quick-pickled cucumbers (Pressgurka) for a refreshing, acidic crunch. Serve with a side of steamed green peas or buttery glazed carrots for a complete meal. A crisp glass of dry Riesling or a light pilsner complements the rich cream sauce beautifully.