SWEDEN: SWEDISH MEATBALLS (KOTTBULLAR)

SWEDISH MEATBALLS (KOTTBULLAR) RECIPE

Köttbullar, or Swedish meatballs, are a beloved dish known for their tender texture and savory flavor. They’re often served with creamy gravy, lingonberry sauce, and mashed potatoes. Here’s a detailed recipe to make authentic Swedish meatballs at home.

INGREDIENTS:

For the Meatballs:

• 1/2 cup breadcrumbs (preferably fine)

• 1/2 cup milk

• 1 lb (450 g) ground beef

• 1/2 lb (225 g) ground pork

• 1 small onion, finely chopped

• 1 clove garlic, minced (optional)

• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)

• 1/2 teaspoon allspice

• 1/2 teaspoon nutmeg

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 egg

For the Gravy:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 tablespoon soy sauce

• Salt and pepper to taste

For Serving:

• Lingonberry jam (or cranberry sauce)

• Mashed potatoes or boiled potatoes

• Fresh parsley, for garnish

INSTRUCTIONS:

1. Prepare the Meatball Mixture:

• In a small bowl, combine the breadcrumbs and milk. Let it soak for about 10 minutes until the breadcrumbs absorb the milk.

• In a large bowl, mix the ground beef and ground pork. Add the soaked breadcrumbs, chopped onion, minced garlic (if using), parsley, allspice, nutmeg, salt, and pepper.

• Crack in the egg and mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.

2. Shape the Meatballs:

• Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet or plate as you go.

3. Cook the Meatballs:

• Heat a large skillet over medium heat and add a bit of oil or butter to coat the bottom.

• In batches, add the meatballs to the skillet, ensuring not to overcrowd. Brown them on all sides, about 5-7 minutes total. They don’t need to be cooked through at this stage, just browned nicely.

• Remove the meatballs from the skillet and set them aside.

4. Make the Gravy:

• In the same skillet, add the butter and melt over medium heat.

• Whisk in the flour and cook for about 1-2 minutes until it turns a light golden color. This is your roux.

• Gradually pour in the beef broth while whisking constantly to avoid lumps. Add the heavy cream and soy sauce, continuing to whisk until the mixture is smooth and starts to thicken.

• Season with salt and pepper to taste.

5. Combine Meatballs and Gravy:

• Return the browned meatballs to the skillet with the gravy. Simmer on low heat for about 10-15 minutes, or until the meatballs are cooked through and the flavors meld together.

6. Serve:

• Serve the meatballs hot, garnished with fresh parsley. Accompany with mashed potatoes or boiled potatoes, and a generous dollop of lingonberry jam on the side.

Tips

• For a richer flavor, you can add a splash of Worcestershire sauce to the meat mixture.

• If you want to prepare in advance, you can make the meatballs and freeze them uncooked. Just add a few extra minutes to the cooking time when you’re ready to serve.

• Köttbullar are often enjoyed with pickled cucumbers and a simple salad for a complete meal.