KöttbullarSwedish Meatballs with Cream Gravy
Tender pan-browned meatballs made with beef and pork are finished in a silky cream sauce and served with lingonberry jam, a classic sweet-tart accompaniment that balances their rich, savory flavor.
Prep
25m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Meatballs
- 250gGround Beef
- 250gGround Pork
- 80gYellow Onion (finely chopped)
- 80gBreadcrumbs
- 150mlWhole Milk
- 1pcsEgg
- 2gAllspice Powder
- 6gSalt
- 2gBlack Pepper
Frying
- 30mlCanola Oil
Gravy
- 30gUnsalted Butter
- 20gAll-Purpose Flour
- 400mlBeef Stock
- 150mlHeavy Cream
- 10gDijon Mustard
Serving
- 80gLingonberry Jam
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the breadcrumbs with the whole milk in a large bowl and let the mixture stand until softened.
- 02
Add the ground beef, ground pork, yellow onion, egg, allspice powder, salt, and black pepper, then mix gently until just combined.
- 03
Shape the mixture into small, even meatballs.
- 04
Heat the canola oil in a wide skillet over medium heat and brown the meatballs in batches until well colored on all sides. Transfer them to a plate.
- 05
Pour off any excess fat if needed, then melt the unsalted butter in the same skillet.
- 06
Whisk in the all-purpose flour and cook briefly until the flour smells nutty but has not darkened.
- 07
Gradually whisk in the beef stock until the sauce is smooth, then simmer until slightly thickened.
- 08
Stir in the heavy cream and Dijon mustard.
- 09
Return the meatballs to the skillet and simmer gently until they are fully cooked and the sauce coats them well.
- 10
Serve the meatballs hot with the gravy and lingonberry jam on the side.
Ratings & Reviews
Log in to rate and review this recipe.