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Swedish Meatballs from Sweden

Swedish Meatballs

Sweden's comforting classic — tender meatballs in a creamy gravy with mashed potato and tart lingonberry jam. · Sweden

Also known as Köttbullar

📍 Nationwide ★ 4.4
Last updated Jul 21, 2026 · Reviewed by the WhatWhereVacay editorial team

Sweden's comforting classic — tender meatballs in a creamy gravy with mashed potato and tart lingonberry jam.

📹 See Swedish Meatballs

AI-generated illustrative footage · Whatwherevacay.com

About Swedish Meatballs

Swedish meatballs, or kottbullar, are small meatballs of ground pork and beef seasoned gently and often bound with breadcrumbs soaked in milk. They are pan-fried and served in a smooth, creamy gravy.

The plate is completed by buttery mashed potatoes, a spoonful of tart lingonberry jam and, frequently, pickled cucumber. The balance of savoury, creamy and sweet-sour is what makes the dish so comforting.

🏛️ History & Culture

Kottbullar are a pillar of Swedish home cooking and husmanskost, the country's hearty traditional fare. Sweden's own national food agency has noted that the recipe was influenced by one King Charles XII brought back from the Ottoman Empire in the early eighteenth century.

The dish has since become one of Sweden's most recognisable culinary exports, familiar around the world and closely tied to Swedish identity and hospitality.

🍳 How to make Swedish Meatballs

AI-assisted, not kitchen-tested

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.
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Ingredients
Steps

Swedish Meatballs — frequently asked questions

What is Swedish Meatballs?

Swedish meatballs, or kottbullar, are small meatballs of ground pork and beef seasoned gently and often bound with breadcrumbs soaked in milk. They are pan-fried and served in a smooth, creamy gravy.The plate is completed by buttery mashed potatoes, a spoonful of tart lingonberry jam and, frequently, pickled cucumber.

What is Swedish Meatballs made of?

Swedish Meatballs is made with pork, beef, cream gravy, lingonberry and potato.

Where does Swedish Meatballs come from?

Swedish Meatballs comes from Sweden, and is especially associated with Nationwide. Kottbullar are a pillar of Swedish home cooking and husmanskost, the country's hearty traditional fare.

Where can I eat Swedish Meatballs?

A Swedish husmanskost restaurant, with lingonberry and pickled cucumber.

How do you make Swedish Meatballs?

Making Swedish Meatballs at home takes about 30 minutes of prep and 35 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

What else is Swedish Meatballs called?

Swedish Meatballs is also known as Köttbullar.

→ More traditional dishes from Sweden

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