Swedish Meatballs

Swedish Meatballs (Köttbullar)

Tender pork-and-beef meatballs in a silky cream gravy, served with buttery mashed potatoes and tart lingonberry jam. This is the classic Swedish comfort plate, balanced between savoury, creamy, and sweet-sour.

Prep

30 min

Cook

35 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •250 g (9 oz) ground beef, 15–20% fat
• •250 g (9 oz) ground pork
• •80 g (2¾ oz) fine dry breadcrumbs, or panko
• •120 ml (½ cup) whole milk, for soaking breadcrumbs
• •1 small yellow onion, finely grated, about 60 g / 2 oz
• •1 large egg
• •1 tsp fine salt, plus more for gravy
• •ground white pepper, ½, or black pepper
• •ground allspice, ¼, optional but traditional
• •2 tbsp unsalted butter, for frying, divided
• •2 tbsp all-purpose flour, for gravy
• •400 ml (1¾ cups) beef stock, low-sodium
• •150 ml (⅔ cup) heavy cream, 35% fat
• •1 tsp Dijon mustard, optional, for brightness
• •2 tsp lingonberry jam, for serving, plus extra
• •800 g (1¾ lb) potatoes, floury, for mashed potatoes, peeled and quartered
• •50 g (3½ tbsp) unsalted butter, for mash
• •100 ml (⅓ cup + 1 tbsp) whole milk, warm, for mash
• •2 tbsp pickled cucumber, thinly sliced, for serving (optional)

Steps

1. 1 In a small bowl, combine the breadcrumbs and 120 ml (½ cup) milk. Let stand for 5 minutes until the breadcrumbs have absorbed the milk.
2. 2 In a large bowl, mix the ground beef, ground pork, grated onion, egg, salt, white pepper, allspice (if using), and the soaked breadcrumb mixture. Use your hands to combine until just uniform – do not overmix or the meatballs will be tough.
3. 3 Shape the mixture into small meatballs, about 4 cm (1½ inches) in diameter. You should get about 20–24 meatballs. Place them on a plate or tray.
4. 4 Heat 1 tablespoon of butter in a large heavy skillet (preferably cast-iron or nonstick) over medium-high heat. When the butter is foaming but not browning, add half the meatballs in a single layer. Cook, turning gently, until browned on all sides, about 6–8 minutes total. The centre of each meatball should reach an internal temperature of 71°C (160°F) – use an instant-read thermometer to check one. Transfer to a plate and repeat with the remaining butter and meatballs. Set all meatballs aside; do not wipe the skillet.
5. 5 Reduce the heat to medium. Sprinkle the flour over the fat in the skillet and whisk constantly for 1 minute to make a roux, scraping up any browned bits.
6. 6 Slowly pour in the beef stock, whisking continuously to avoid lumps. Bring to a simmer; the sauce will thicken. Cook for 2–3 minutes until smooth and slightly reduced.
7. 7 Stir in the heavy cream and Dijon mustard (if using). Return the meatballs to the skillet along with any juices that have collected on the plate. Simmer gently over medium-low heat for 5–7 minutes, turning the meatballs occasionally, until the sauce is creamy and the meatballs are heated through. Taste and adjust seasoning with salt and pepper.
8. 8 Meanwhile, place the peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well, then return to the pot over low heat for 1 minute to dry out excess moisture.
9. 9 Mash the potatoes until smooth, then beat in the 50 g butter and warm milk. Season with salt to taste. Keep warm.
10. 10 Serve the meatballs and gravy over the mashed potatoes, with a spoonful of lingonberry jam on the side and pickled cucumber if desired.