Ahhh, Swedish meatballs—cozy, creamy, and dangerously easy to keep eating 😌🇸🇪
Here’s a classic, authentic-style version with that silky gravy everyone loves.
Swedish Meatballs (Köttbullar)
Meatballs
Ingredients:
- 1 lb (450 g) ground meat (beef + pork is ideal)
- 1/2 cup breadcrumbs
- 1/4 cup milk or cream
- 1 small onion, very finely grated
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- Butter or oil for frying
Gravy
Ingredients:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp soy sauce or Worcestershire
- Salt & pepper to taste
Instructions:
- Make the meatball mix
- Combine breadcrumbs and milk; let soak 2 minutes.
- Add onion, egg, salt, pepper, allspice, nutmeg, and meat.
- Mix gently until just combined.
- Form & cook meatballs
- Roll into small balls (about 1 tablespoon each).
- Brown in butter over medium heat, turning to cook evenly.
- Remove and set aside (they don’t need to be fully cooked yet).
- Make the gravy
- In the same pan, melt butter. Whisk in flour and cook 1 minute.
- Slowly whisk in beef broth until smooth.
- Stir in cream and soy sauce. Simmer until thickened.
- Finish
- Return meatballs to the pan and simmer 5–10 minutes until cooked through.
- Adjust seasoning.
Serve With:
- Mashed potatoes (classic)
- Egg noodles
- Lingonberry jam (don’t skip—it balances the richness!)
- Fresh parsley
Pro Tips:
- Grated onion keeps meatballs extra juicy
- Don’t overwork the meat—light hands = tender texture
- Allspice is the secret flavor (subtle but essential)
If you want, I can also give you:
- IKEA-style version
- Oven-baked meatballs
- Crockpot party meatballs
- Cream-free lighter sauce
Just say the word 😄🍽️
