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Swedish Meatballs (Köttbullar in Creamy Velvety Pan Gravy)
The iconic Scandinavian classic: delicate pan-browned beef and pork meatballs spiced gently with allspice and nutmeg, coated in a luscious, velvety cream sauce.
Prep
25 min
Cook
20 min
Total
45 min
Ingredients
4servings
- Lean ground beef350 g
- Ground pork250 g
- Fine breadcrumbs40 g
- Milk for soaking breadcrumbs80 ml
- Onion, very finely grated1 piece
- Egg1 piece
- Ground allspice0.5 tsp
- Freshly grated nutmeg0.3 tsp
- Butter for frying40 g
- Flour for gravy2 tbsp
- Beef broth300 ml
- Heavy whipping cream100 ml
- Salt1 tsp
Preparation Steps
1
Soak breadcrumbs in milk for 5 minutes. Combine beef, pork, grated onion, egg, nutmeg, allspice, salt, and soaked breadcrumbs in a bowl.
5 min timer
2
Knead mixture until cohesive and roll into small round meatballs about 2.5 cm in diameter.
10 min timer
3
Melt half the butter in a skillet and fry meatballs in batches for 8-10 minutes, rolling to brown evenly. Remove to a plate.
10 min timer
4
Melt remaining butter in the same pan, whisk in flour for 1-2 minutes until golden. Gradually pour in beef broth and heavy cream, whisking until sauce thickens.
5 min timer
5
Return meatballs to creamy gravy, simmer for 3 minutes to coat, and serve with mashed potatoes and lingonberry jam.
3 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
