Protein: 
Origin: Swedish, European
Method: Stovetop, Oven
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So before I get too far, I guess I should present a little bit of a disclaimer. Apparently Swedish meatballs are not really Swedish at all. Apparently they originated in Turkey and were an import into the country by King Charles XII after he returned from his exile in Istanbul in around the year 1713. The origin is closely related to Middle Eastern kebabs or Baltic cevapi.
That being said, Swedes have adopted this recipe as their own and it has become the dish most associated with the country. Regardless, if you go back far enough, most recipes have a more complex origin story, and the one fact that can not be disputed is that these creamy, gravy covered, balls of meat are heavenly.
I have been fortunate enough to have been able to visit Sweden on 2 separate occasions and have made it a point to seek out this iconic Swedish dish both times. The following recipe, combines some of the best aspects of the köttbullar that I have tried.
Making the Authentic Swedish Meatballs
Preparing the meat mixture
Traditionally Swedish meatballs are prepared with a mixture of ground beef and ground pork. The ratios can vary between recipes, but we have found a 50/50 mix has been our favorite. We prefer the 85/15 mix for the ground beef, but you can certainly go leaner if you wish.
First, combine the ground beef and ground pork in a large bowl.
Almost every Swedish meatball recipe that you find will have onion as a key ingredient, and this recipe is no different. We have found that grated onion has resulted in the best results for the meatballs, as it helps distribute the onion flavor more evenly. It also helps with our picky kid that does not like discovering any vegetables in their meat.
Shred the yellow onion with a box or cheese grater and add to the bowl with the meat.
For the spices you will need salt, black pepper, nutmeg, and allspice.
One trick we have learned over the years is to add the spices to a liquid, before mixing into the meat. In this case, we mix the seasoning with the cream. This helps to avoid large clumps of seasoning, and spread the seasoning more evenly throughout the meat mixture.
In a small bowl mix the salt, pepper, allspice, and nutmeg with 1 tablespoon of heavy cream. Pour the mixture into the bowl with the meat and mix well to combine.
In a small bowl mix the panko and 1/3 cup of heavy cream and let set for 2-3 minutes then add to the bowl with the meat.
Finely chop the parsley and add to the meat mixture.
Beat the egg and add to the meat mixture then mix well with your hands to ensure the mixture is evenly combined.
Form the meat into small meatballs, roughly 2-3 inches or about 1 heaping tablespoon. You should have enough meat mixture to make about 20-25 meatballs. Köttbullar are typically smaller than their Italian meatball counterparts but you can form them to whatever size you desire.
Cooking the Authentic Swedish Meatballs
Next, heat the olive oil and butter over medium heat in a large skillet. Heat until the butter is melted and foamy before adding the meatballs.
Cook the meatballs in batches until evenly browned, but not cooked through, then remove them to a baking sheet.
When you have finished browning all of the meatballs, place the cookie sheet in a 350 degree oven while you make the gravy (about 10 minutes).
Preparing the köttbullar gravy
In the same pan that you browned the meatballs, add 2 more tablespoons of butter and heat until melted over medium-low heat. Form a roux by adding in 1/4 cup of flour and stirring continuously with a whisk until well combined. Continue to whisk for about 2 minutes until you have a pale roux.
Slowly add in 2 cups of beef stock, about 1/2 a cup at a time, stirring with each addition.
Next, stir in the seasonings and mix well, then add in the heavy cream and whisk until combined. If the gravy is too thick you can thin it with a small amount of additional beef stock.
Remove the meatballs from the oven and place them in the gravy. Flip the meatballs over to make sure they are covered on all sides. Increase the heat to medium and bring to a brief simmer. Check the meatballs for doneness then reduce the heat to low and serve.
Finishing and serving the Authentic Swedish Meatballs
Authentic köttbullar are most commonly served atop mashed potatoes or wide egg noodles with a side of lingonberry and pressgurka (pickled cucumbers). Garnish with some parsley.
Can’t get enough meatballs? Check out our recipe for Big A$$ Meatballs, with Truffle Burrata, inspired by chef Tony Gemignani.
Best Authentic Swedish Meatballs: köttbullar
Equipment
- Large Skillet
- mixing bowls
- Cookie Sheet
Ingredients
Meat mixture
- 1 pound Ground Beef
- 1 pound Ground Pork
- 1/2 tea Salt
- 1/2 tea Black Pepper
- 1/4 tea Ground Allspice
- 1/4 tea Nutmeg
- 1/2 Yellow Onion Shredded
- 1/2 cup Panko breadcrumbs
- 1/3 cup Heavy Cream (plus 1 tablespoon)
- 1 tablespoon Parsley finely chopped
- 1 Egg beaten
- 1 tablespoon Butter
- 2 tea Olive Oil
Gravy
- 2 tablespoon Butter
- 1/4 cup Flour
- 3 Cup Beef Stock
- 1/2 tea Salt
- 1/4 tea Black Pepper
- 2/3 cup Heavy Cream
- 1 tablespoon Parsley for garnish
- 1/4 tea Allspice
Instructions
Making the meatball mixture
- Combine the ground beef and ground pork in a large bowl.
- In a small bowl mix the salt, pepper, allspice and nutmeg with 1 tablespoon of heavy cream. Pour the mixture into the bowl with the meat and mix well to combine.
- Shred the yellow onion with a box or cheese grater and add to the bowl with the meat.
- In a small bowl mix the panko and 1/3 cup of heavy cream and let set for 2-3 minutes then add to the bowl with the meat.
- Finely chop the parsley and add to the meat mixture.
- Beat the egg and add to the meat mixture then mix well with your hands to ensure the mixture is evenly combined.
- Form the meat into small meatballs, roughly 2-3 inches or about 1 heaping tablespoon. You should have enough meat mixture to make about 20-25 meatballs. Köttbullar are typically smaller than their Italian meatball counterparts but you can form them to whatever size you desire.
Cooking the meatballs
- Next heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy. Brown the meatballs, in batches until evenly browned, but not cooked though, then remove them to a parchment paper lined baking sheet.
- When you have finished browning all of the meatballs, place the cookie sheet in a 350 degree oven while you make the gravy (about 10 minutes).
Making the gravy
- In the same pan that you browned the meatballs, add 2 more tablespoons of butter and heat until melted over medium-low heat. Form a roux by adding in 1/4 cup of flour and stirring continuously with a whisk until well combined.
- Continue to whisk for about 2 minutes until you have a pale roux, then slowly add in 2 cups of beef stock, about 1/2 a cup at a time, stirring with each addition.
- Next stir in the seasonings and mix well, then add in the heavy cream and whisk until combined. If the gravy is too thick you can thin with a small amount of additional beef stock.
- Remove the meatballs from the oven and place them in the gravy. Flip them over to make sure they are covered on all sides, then increase the heat to medium and bring to a brief simmer. Check the meatballs for doneness then reduce the heat to low and serve.
Nutrition
I hope you will try this recipe and be sure to share it with your friends and family if you enjoyed it!
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