Swedish meatballs
Köttbullar: small, tender beef and pork meatballs in a creamy gravy, served with mash and lingonberry jam.
- 50 min25 prep · 25 cook
- MediumDifficulty
- 590 kcalper serving
Ingredients
- Minced beef300 g
- Minced pork200 g
- Onion1
- Breadcrumbs40 g
- Milk100 ml
- Egg1
- Ground allspice¼ tsp
- Butter40 g
- Plain flour2 tbsp
- Beef stock400 ml
- Single cream150 ml
- Soy sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Lingonberry jam, to serveto taste
- Mashed potatoes, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the breadcrumbs in the milk. Finely grate or chop the onion and soften it in a little butter.
- 2
Mix both minces with the soaked crumbs, onion, egg, allspice, salt and pepper, and roll into small balls.
- 3
Brown the meatballs in butter in batches, shaking the pan, until cooked through. Set aside.
- 4
Stir the flour into the pan fat, then whisk in the stock, cream and soy sauce and simmer until thick.
- 5
Return the meatballs to the gravy and warm through.
- 6
Serve with mashed potatoes and a spoonful of lingonberry jam.
Tips and questions
- Can I make the meatballs ahead?
- Yes. Fry them, cool and freeze them for up to 3 months, then reheat them in freshly made gravy.
- Why are my meatballs dry?
- Usually because the mince is too lean or the mix was overworked. Use some pork, don’t skip the milk-soaked breadcrumbs and mix only until combined.
- What can I use instead of lingonberry jam?
- Cranberry sauce is the closest match. Redcurrant jelly also works well.
Enjoy your meal!
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