Swedish Meatballs (Köttbullar)

Tender meatballs in a creamy gravy with lingonberry jam — Sweden''s most famous dish.

Ingredients

• 1/2 lb ground beef + 1/2 lb ground pork
• 1/4 cup breadcrumbs soaked in 3 tbsp cream
• 1 egg
• 1 small onion, grated
• 1/4 tsp allspice, 1/4 tsp nutmeg
• Salt, white pepper
• Gravy: 2 tbsp butter, 2 tbsp flour, 1.5 cups beef stock, 1/2 cup cream
• Lingonberry jam, mashed potatoes, pickled cucumber

Method

1. Mix meats, soaked breadcrumbs, egg, onion, spices. Form into 1.5" balls.

2. Brown meatballs in butter on all sides. Remove.

3. Make gravy: melt butter, add flour (blond roux), whisk in stock. Simmer 5 min. Add cream.

4. Return meatballs to gravy. Simmer 10 min.

5. Serve with mashed potatoes, lingonberry jam, and pickled cucumber.

What You're Practicing

• The breadcrumb-cream mixture (panade) keeps the meatballs tender — same technique as Italian meatballs.
• Allspice and nutmeg are the signature Swedish spices that distinguish these from Italian versions.