Köttbullar Traditional Swedish Meatballs
Learn how to make homemade Köttbullar. Our traditional Swedish Meatball recipe features creamy gravy, mashed potatoes, pickles & lingtonberry.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: swedish
Keyword: Köttbullar, Köttbullar med gräddsås, svenska kottbullar, Swedish Meatballs
Servings: 8
Calories: 230kcal
measuring cups
measuring spoons
mixing bowl
Nonstick Skillet
Spatula or Wooden Spoon
Swedish Meatballs (Köttbullar)
- 1 Small onion grated
- 1/2 lb Lean ground beef
- 1/2 lb Lean ground pork
- 1/4 cup Breadcrumbs
- 1 Large egg
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground allspice
- 1/4 cup Butter
Cream Sauce (Graddsas)
- 2 tbsp All purpose flour
- 2 cups Beef stock
- 1 cup Milk
- 1 tsp Soy sauce
- 1 tsp Worcestershire Sauce
- 3 tbsp Heavy cream
- 1 tbsp Lingonberry Jam
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- Parsley garnish
Swedish Meatballs (Köttbullar)
In a large non-stick skillet, sauté one grated onion in ½ tablespoon butter until translucent. Remove from the pan and place in a bowl. Set aside. To the mixing bowl with onions, add the ground beef and pork, breadcrumbs, egg, nutmeg, allspice, salt, and pepper.
Mix, using your hands, until the meat mixture appears fully incorporated. Roll the meat into medium-size balls, approximately an inch in diameter.
Heat the remaining butter until melted and sizzling in the pan. Fry the meatballs, often turning, until they're golden brown. Transfer to a plate lined with a paper towel.
Cream Sauce (Graddsas)
Over medium heat, whisk 2 tablespoons flour in the remaining butter until lightly browned, about 1 minute. Gradually stir in beef broth and milk, constantly whisking, until slightly thickened.
Add soy sauce, Worcestershire Sauce and heavy cream. Return to simmer and cook for a couple of minutes until the gravy thickens to your liking.
Season with salt and pepper the stir in 1 tablespoon of lingonberry jam until well mixed. Return the meatballs to the skillet with the sauce and stir to cover and warm thoroughly.
Garnish with parsley and serve with quick dill pickles, mashed potatoes and lingonberry jam.
Calories: 230kcal | Carbohydrates: 8.9g | Protein: 20g | Fat: 12.4g | Saturated Fat: 6.7g | Cholesterol: 92mg | Sodium: 651mg | Potassium: 350mg | Fiber: 0.6g | Sugar: 3.9g | Calcium: 60mg | Iron: 6mg