Here’s a classic Swedish meatballs recipe with creamy sauce, just like the traditional version:
Swedish Meatballs (Köttbullar)
Ingredients (serves 4):
For the meatballs:
- 500g ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely chopped
- 1 egg
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground allspice (optional, traditional flavor)
- ¼ tsp ground nutmeg
For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
Optional: Cooked egg noodles or mashed potatoes for serving
Instructions:
- Prepare meatballs:
- In a small bowl, soak breadcrumbs in milk for 5 minutes.
- In a large bowl, mix ground meat, soaked breadcrumbs, onion, egg, salt, pepper, allspice, and nutmeg until combined.
- Shape mixture into small meatballs (about 1–1.5 inches in diameter).
- Cook meatballs:
- Heat a skillet over medium heat with a little oil or butter.
- Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes). Remove and set aside.
- Make the sauce:
- In the same skillet, melt butter and stir in flour to make a roux. Cook 1–2 minutes until lightly golden.
- Gradually whisk in beef broth, then cream.
- Add Worcestershire sauce and season with salt and pepper. Simmer until thickened.
- Combine:
- Return meatballs to the sauce and simmer 5 minutes to coat and heat through.
- Serve:
- Serve over mashed potatoes, egg noodles, or rice, garnished with parsley.
Optional tips:
- For extra flavor, sauté the onions until caramelized before adding to the meat mixture.
- Lingonberry jam on the side is a classic Swedish touch.
If you want, I can also give a slow-cooker version of Swedish meatballs where they cook in the creamy sauce for extra tenderness.
Do you want me to make the slow-cooker version too?
