Meatballs (Sweden)
Swedish meatballs, or köttbullar, are a beloved dish with deep cultural roots in Sweden. Though often associated with festive gatherings, they are equally cherished as an everyday comfort food. Traditionally, they are served with a rich, velvety gravy, creamy mashed potatoes, and a spoonful of tart lingonberry jam, balancing sweet and savoury notes beautifully. Sebastian Graus wasn’t too happy with my first attempt, so we redid it, and it’s much better now. But I just want everyone to know, he also eats these meatballs with ketchup and macaroni!
Ingredients
- 500 g ground beef
- 500 g ground pork
- 50 g breadcrumbs
- 300 ml heavy cream
- 1 egg
- 2 tbsp butter
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp flour
- 200 ml beef stock
- 1 tbsp soy sauce
- salt
- pepper
- lingonberry jam (for serving)
- mashed potato (for serving)
Step 1
In a large bowl, combine the breadcrumbs, 150ml of heavy cream, salt, and pepper. Let the mixture sit for about 5 minutes to allow the breadcrumbs to absorb the cream.
Step 2
Add the minced meat and crack in the egg. Use your hands to mix everything together until well combined.
Step 3
Roll the mixture into balls, making them just slightly smaller than ping pong balls.
Step 4
Heat oil in a pan and fry the meatballs until they are golden brown on all sides, about 7–8 minutes.
Step 5
Add butter to the pan and gently shake the meatballs to help them become rounder.
Once done, transfer the meatballs to a plate and set them aside.
Step 6
Add flour to the pan and toast it for a few minutes until golden brown. Pour in the beef stock, remaining cream, and soy sauce.
Season with salt and pepper to taste.
Step 7
Simmer the sauce for a few minutes until it thickens slightly. Serve the meatballs with mashed potatoes, the brown sauce, and a side of lingonberries.
