Köttbullar (Swedish Meatballs, Classic Swedish Comfort Dish)

Served with creamy gravy, lingonberry sauce, and mashed potatoes.

Ingredients (Serves 4)

For the Meatballs:

• 500 g ground beef (or a mix of beef and pork)

• 1 small onion, finely grated

• 1 egg

• 50 ml milk

• 50 g breadcrumbs

• ½ tsp ground allspice

• ½ tsp ground nutmeg

• Salt and black pepper, to taste

• Butter or oil, for frying

For the Gravy:

• 2 tbsp butter

• 2 tbsp flour

• 400 ml beef or vegetable stock

• 100 ml heavy cream

• 1 tsp soy sauce or Worcestershire sauce (optional)

• Salt and pepper, to taste

To Serve:

• Boiled or mashed potatoes

• Lingonberry jam

• Pickled cucumber

Preparation

1. Prepare the meatballs:

   • In a bowl, mix ground meat, onion, egg, milk, breadcrumbs, spices, salt, and pepper until well combined.

   • Form small, round meatballs, about 3–4 cm in diameter.

2. Fry the meatballs:

   • Heat butter or oil in a skillet over medium heat.

   • Fry meatballs in batches, turning frequently, until browned and cooked through (about 8–10 minutes). Remove and set aside.

3. Make the gravy:

   • In the same skillet, melt butter and whisk in flour to form a roux.

   • Gradually add stock and cream, stirring until smooth.

   • Add soy sauce or Worcestershire if desired.

   • Simmer until slightly thickened, season with salt and pepper.

4. Serve:

   • Return meatballs to the gravy to heat through.

   • Serve hot with potatoes, lingonberry jam, and pickled cucumber.

Tips

• A mix of beef and pork gives juicier meatballs.

• For extra flavor, sauté onions until golden before mixing into the meat.

• Keep meatballs small for even cooking and authentic texture.