Swedish Meatballs (Köttbullar) with Gravy
From: Sweden
Servings:
4
Difficulty:
Medium
Ingredients
- 225g ground beef
- 225g ground pork
- ½ cup fine breadcrumbs or panko
- ⅔ cup milk
- ½ medium onion, minced
- 2.5 tbsp butter, divided
- 1 egg
- 2 tsp salt
- ⅛ tsp white or black pepper
- ⅛-¼ tsp ground allspice
- Pinch nutmeg (optional)
- For gravy: 2 tbsp butter
- 2 tbsp flour
- 1.5 cups beef or chicken stock
- ¼ cup heavy cream (or 3 tbsp sour cream)
- Salt and pepper to taste
- For serving: boiled or mashed potatoes, lingonberry jam (or cranberry sauce), fresh parsley
Instructions
- 1. Soak breadcrumbs in milk for 10 minutes.
- 2. Sauté minced onion in 0.5 tbsp butter over medium heat until soft but not browned. Cool slightly.
- 3. In a bowl, combine ground beef, ground pork, soaked breadcrumbs (with milk), cooled onion, egg, salt, pepper, allspice, and nutmeg.
- 4. Mix just until uniform. Do not overmix.
- 5. Chill mixture 20-30 minutes if time allows.
- 6. Form into small balls, about 2.5cm diameter.
- 7. In a large pan, heat remaining 2 tbsp butter over medium-high heat.
- 8. Working in batches to avoid crowding, fry meatballs until browned on all sides (2-3 minutes per batch, 10-12 minutes total per batch).
- 9. Transfer cooked meatballs to a serving platter.
- GRAVY:
- 10. In the same pan, melt 2 tbsp butter. Whisk in flour to make a roux. Cook for 1-2 minutes.
- 11. Gradually whisk in stock, scraping up browned bits, until smooth and thickened.
- 12. Stir in cream. Simmer 2-3 minutes. Season with salt and pepper.
- 13. Add meatballs back to gravy to warm through and coat.
- 14. SERVE with boiled or mashed potatoes, lingonberry jam, and fresh parsley.