Main dishes
Homemade Swedish Meatballs in Creamy Gravy (Köttbullar)
Tender beef and pork Swedish meatballs with allspice and nutmeg, browned in butter and simmered in a creamy gravy. Served with mashed potatoes and lingonberry jam.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Swedish
Ingredients
For the meatballs
For the gravy
To serve
Method
Soak the breadcrumbs
Mix the breadcrumbs with the milk in a bowl and let them soak for 5 minutes; meanwhile, grate the onion very finely.
Mix the meat
Add both meats, the egg, onion, allspice, nutmeg, salt and pepper to the soaked crumbs and mix without overworking.
Shape the meatballs
With damp hands, roll about 28 walnut-sized meatballs (about 1 1/4 inches) and set them on a tray.
Brown the meatballs
Melt 20 g of the butter in a large skillet over medium heat and brown the meatballs in two batches for 6 to 8 minutes, turning them so they brown all over. Set aside.
Make the roux
In the same skillet, melt the rest of the butter, add the flour and whisk for 1 minute until golden.
Add the broth and cream
Gradually pour in the broth while whisking, add the cream, soy sauce and mustard, and cook 3 to 4 minutes until thickened.
Simmer the meatballs in the gravy
Return the meatballs to the skillet and simmer over low heat for 5 minutes, spooning the gravy over them, until the center reaches 160 °F (71 °C).
Serve
Serve the meatballs with the gravy, mashed potatoes, lingonberry jam and pickled cucumber, and sprinkle with parsley.
The step photos are illustrative.
Notes
Tips
- Grating the onion instead of chopping it spreads it evenly and keeps the meatballs tender.
- Do not overwork the meat: mix just until combined, or the meatballs will turn dense.
- Wet your hands with cold water while shaping so the meat does not stick and the balls stay smooth.
- If the gravy gets too thick, add a splash of broth; if it is thin, simmer it a minute longer.
- Wash your hands and the work surface after handling raw meat.
Substitutions
- Meat: all beef, or half beef and half ground turkey (turkey must reach 165 °F / 74 °C).
- Breadcrumbs: soaked fresh white bread or quick oats.
- Jam: lingonberry, or a not-too-sweet cranberry or mixed berry jam.
- Gluten-free: use gluten-free breadcrumbs and flour, and tamari instead of soy sauce.
Storage
Refrigerate the meatballs in their gravy in a covered container within 2 hours and eat within 3 to 4 days. Reheat gently to 165 °F (74 °C), adding a splash of broth if the gravy thickens. They freeze for up to 3 months.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
7 meatballs with gravy (1/4 of the recipe), without potatoes
- Protein
- 28.1 g
- Carbohydrates
- 21.4 g
- Fat
- 44 g
- Saturated fat
- 21.7 g
- Fiber
- 1 g
- Sugars
- 9.3 g
- Sodium
- 1150 mg
Estimate per serving, calculated with ground beef and pork, breadcrumbs, milk, egg, onion, butter, flour, low-sodium broth, cream, soy sauce, mustard, salt and jam. Mashed potatoes not included.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Swedish meatballs, köttbullar in Swedish, are Sweden's best-known home-cooked dish: small beef and pork meatballs, very tender inside and golden outside, served with a creamy gravy made from broth and cream. The secret to their texture is soaking the breadcrumbs in milk before mixing them with the meat, and their unmistakable aroma comes from allspice and a pinch of nutmeg. They are browned in butter, and the gravy is made in the same skillet with flour, broth, cream, a splash of soy sauce and mustard, so none of the browned bits go to waste. The traditional way to serve them is with mashed potatoes, lingonberry jam and quick pickled cucumber, a sweet, tangy and savory combination that just works. For safety, the center should reach 160 °F (71 °C).
Frequently asked questions
What are Swedish meatballs?
They are small beef and pork meatballs from Sweden, called köttbullar, served with creamy gravy, mashed potatoes and lingonberry jam.
What spices are in Swedish meatballs?
Mainly allspice and nutmeg, plus salt and pepper. They give the meatballs their signature warm aroma.
What do you serve with Swedish meatballs?
Classically mashed potatoes, lingonberry jam and pickled cucumber. Boiled potatoes or egg noodles also work.
What temperature should the meatballs reach?
Since they are made with ground meat, the USDA recommends 160 °F (71 °C) in the center. Check with a thermometer or cut one open: no pink.
Can I freeze Swedish meatballs?
Yes, raw or cooked, for up to 3 months. Reheat cooked meatballs directly in the gravy over low heat.
