Authentic Swedish Meatballs (Köttbullar)

Name: Authentic Swedish Meatballs (Köttbullar)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: scandinavian
Ingredients: 300 g minced beef (approx. 15-20% fat); 300 g minced pork; 50 g fine dried breadcrumbs (or panko); 100 ml whole milk; 1 pcs yellow onion, very finely grated or minced; 1 pcs egg; 1 tbsp butter (for frying onion); 1/2 tsp ground allspice; 1/4 tsp ground nutmeg; 1 tsp salt; 1/2 tsp ground white pepper; 2 tbsp butter; 1 tbsp neutral cooking oil (e.g. canola or sunflower); 30 g butter; 30 g plain flour; 400 ml rich beef stock; 150 ml double cream (heavy cream); 1 tsp soy sauce (for depth and colour); 1/2 tsp dijon mustard; to taste salt and freshly ground black pepper; 2 tbsp fresh flat-leaf parsley, finely chopped

By Culiora

Authentic Swedish Meatballs (Köttbullar) served on a plate, photographed in natural light

Tender meatballs made from a balanced mix of pork and beef, delicately spiced with allspice and white pepper. They are browned until deeply savoury and simmered in a luscious pan gravy enriched with beef stock and cream.

Servings: 4
Prep time: 25 min
Cook time: 35 min
Total time: 60 min

Ingredients

300 g minced beef (approx. 15-20% fat)
300 g minced pork
50 g fine dried breadcrumbs (or panko)
100 ml whole milk
1 pcs yellow onion, very finely grated or minced
1 pcs egg
1 tbsp butter (for frying onion)
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp ground white pepper
2 tbsp butter
1 tbsp neutral cooking oil (e.g. canola or sunflower)
30 g butter
30 g plain flour
400 ml rich beef stock
150 ml double cream (heavy cream)
1 tsp soy sauce (for depth and colour)
1/2 tsp dijon mustard
to taste salt and freshly ground black pepper
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

In a small bowl, combine the breadcrumbs and milk. Stir well and set aside for 10 minutes until the breadcrumbs absorb the liquid completely into a soft panade.
Melt 1 tbsp butter in a small frying pan over medium heat. Add the grated onion and cook gently for 5–6 minutes until translucent and soft without browning. Remove from the heat and allow to cool for a few minutes.
In a large mixing bowl, combine the minced beef, minced pork, soaked breadcrumbs, softened onion, egg, ground allspice, ground nutmeg, salt, and white pepper. Mix with clean hands or a wooden spoon until just combined and evenly distributed; avoid overworking the meat so the meatballs remain tender.
Dampen your hands with cold water and roll the mixture into roughly 24–28 small, even balls (about 2.5–3 cm in diameter, approx. 25–30 g each). Place them on a plate lined with baking paper and chill in the fridge for 15 minutes to firm up.
Heat 1 tbsp oil and 2 tbsp butter in a large skillet (approx. 28 cm) over medium-high heat. Working in two batches to avoid crowding, fry the meatballs, gently rolling them occasionally, until nicely browned on all sides and cooked through (core temperature 72–74°C), about 7–9 minutes per batch. Transfer the cooked meatballs to a plate and cover loosely with foil to keep warm.
Keep the pan on medium heat with the remaining rendered fat and brown bits (fond). Add 30 g butter and allow it to melt. Whisk in 30 g flour and cook, stirring continuously, for 1–2 minutes until bubbling and lightly golden.
Gradually pour in the beef stock while whisking vigorously to prevent lumps. Bring the sauce to a simmer and let it thicken for 3–4 minutes. Stir in the cream, soy sauce, and dijon mustard. Simmer gently for another 2–3 minutes until smooth and velvety. Season with salt and black pepper to taste.
Return the browned meatballs along with any resting juices into the simmering sauce. Turn gently to coat and let them warm through together for 2 minutes. Garnish with chopped parsley and serve warm with mashed potatoes, pressed cucumber, and lingonberry jam.