Description
Swedish Meatballs, or Köttbullar, are a comforting and flavorful dish featuring tender meatballs in a creamy, savory gravy. The combination of spices, herbs, and ground beef creates a rich flavor, perfect when paired with mashed potatoes or egg noodles. Ideal for a cozy family dinner or special gatherings, this dish brings the authentic taste of Sweden to your table.
Ingredients
For the Meatballs:
1 pound 80/20 ground beef
¼ cup flat leaf parsley, minced
½ teaspoon ground allspice
½ teaspoon ground nutmeg
1 small yellow onion, grated
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
4 garlic cloves, minced
¾ cup panko breadcrumbs
2 large eggs
2 tablespoons extra-virgin olive oil
For the Cream Gravy:
½ cup unsalted butter (1 stick)
½ cup all-purpose flour
4 cups beef stock
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice (from 1 lemon)
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 cup heavy cream
For Serving (optional):
Mashed potatoes
Cooked egg noodles
Lingonberry jam
Instructions
For the Meatballs:
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Combine ground beef, parsley, allspice, nutmeg, grated onion, salt, black pepper, and garlic in a large bowl. Mix well.
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Add panko breadcrumbs and eggs to the mixture. Stir until fully combined.
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Roll mixture into 1 to 1 ½-inch meatballs.
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Heat olive oil in a large skillet over medium heat. Add meatballs in batches, ensuring not to overcrowd the pan. Brown all sides. Remove and set aside.
For the Cream Gravy:
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In the same skillet, melt butter over medium heat.
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Stir in flour, cooking for 1–2 minutes until golden brown.
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Gradually whisk in beef stock, stirring until thickened, about 5–7 minutes.
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Add salt, pepper, lemon juice, allspice, and nutmeg, stirring to combine.
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Lower heat and stir in heavy cream.
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Return meatballs to the skillet, simmer for 10 minutes to cook through and absorb the gravy.
For Serving:
Serve Swedish meatballs with mashed potatoes, egg noodles, and lingonberry jam if desired.
Notes
Make Ahead: Meatballs can be formed 24 hours in advance and stored in the fridge.
Freezing: Cooked meatballs can be frozen for up to 2 months. Reheat before serving.
Gluten-Free: Use a gluten-free flour blend or cornstarch for the gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
