Köttbullar
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Köttbullar and gravy in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of broth or milk if the gravy is too thick.
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