Main CourseDinner

Köttbullar

Name: Köttbullar
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: scandinavian, swedish
Ingredients: 450 g ground beef 80/20 lean; 225 g ground pork; 0.5 pcs yellow onion finely grated; 1 pcs egg large; 0.25 cup milk; 0.5 cup bread crumb plain; 2 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 tsp nutmeg ground; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cup beef broth; 0.5 cup heavy cream; 1 tsp soy sauce; 1 tsp dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp vegetable oil

These classic Swedish meatballs are tender and flavorful, served with a rich, creamy gravy. They are perfect for a comforting family meal and pair wonderfully with mashed potatoes and lingonberry jam.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 781 kcal

Allergen information: may contain eggs, gluten, milk, mustard, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

450 gground beef, 80/20 lean
225 gground pork
0.5 pcsyellow onion, finely grated
1 pcsegg, large
0.25 cupmilk
0.5 cupbread crumb, plain
2 tbspall-purpose flour
1 tspsalt
0.5 tspblack pepper, freshly ground
0.25 tspnutmeg, ground

gravy

2 tbspbutter
2 tbspall-purpose flour
2 cupbeef broth
0.5 cupheavy cream
1 tspsoy sauce
1 tspdijon mustard
0.5 tspsalt
0.25 tspblack pepper, freshly ground

cooking

2 tbspvegetable oil

Equipment

large skillet · large bowl · whisk

The method

Step by step

1
In a large bowl, combine the ground beef, ground pork, grated yellow onion, egg, milk, bread crumbs, all-purpose flour, salt, black pepper, and nutmeg.
About 5 min
Cook’s note: Do not overmix the meatball mixture, as this can make the meatballs tough.
2
Gently form the mixture into small, bite-sized meatballs, about 1 inch in diameter.
About 10 min
Cook’s note: Lightly wet your hands to prevent the mixture from sticking.
3
Heat the vegetable oil in a large skillet over medium-high heat.
About 2 min
4
Add the meatballs to the hot skillet in batches, making sure not to overcrowd the pan.
5
Sear the meatballs until evenly browned on all sides and cooked through, about 8-10 minutes per batch.
About 10 min
Cook’s note: Cook in batches to maintain high heat and achieve a good sear.
6
Remove the cooked meatballs from the skillet and set aside on a plate.
About 1 min
7
In the same skillet, melt the butter over medium heat.
About 1 min
8
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
About 2 min
Cook’s note: Cooking the flour well removes any raw flour taste.
9
Gradually whisk in the beef broth, ensuring no lumps form.
About 2 min
Cook’s note: Add the broth slowly to get a smooth gravy.
10
Bring the gravy to a simmer, then stir in the heavy cream, soy sauce, and Dijon mustard.
About 3 min
11
Season the gravy with salt and black pepper to taste.
About 1 min
12
Return the cooked meatballs to the skillet with the gravy and simmer for 5-7 minutes, allowing the flavors to meld and the meatballs to heat through.
About 7 min
13
Serve hot with your favorite side dishes.

Per serving

Nutrition

42%Score

Calories: 780.9kcal
Protein: 36.2g
Carbs: 22.4g
Fat: 61g
Fibre: 1.7g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Köttbullar and gravy in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of broth or milk if the gravy is too thick.