Swedish Meatballs
Tender spiced meatballs in creamy gravy - a Scandinavian holiday tradition
- 1 lbground beef
- 0.5 lbground pork
- 0.5 cupbreadcrumbs
- 0.25 cupmilk
- 1egg(beaten)
- 1 smallonion(grated)
- 0.5 tspallspice
- 0.25 tspnutmeg
- 1 tspkosher salt
- 3 tbspbutter
- 3 tbspflour
- 2 cupsbeef broth
- 0.5 cupheavy cream
- 2 tbspfresh dill(chopped, for garnish)
Meatballs can be baked ahead and refrigerated. Make gravy fresh and combine just before serving.
- 1Soak breadcrumbs in milk for 5 minutes
- 2Combine beef, pork, soaked breadcrumbs, egg, onion, allspice, nutmeg, and salt
- 3Mix gently until just combined - don't overwork
- 4Form into 1-inch meatballs and arrange on baking sheet
- 5Bake at 400°F for 15-18 minutes until cooked through
- 6Meanwhile, melt butter in large skillet over medium heat
- 7Whisk in flour and cook 1 minute
- 8Gradually whisk in broth, then cream
- 9Simmer until thickened, about 5 minutes
- 10Add baked meatballs to gravy and simmer 5 minutes
- 11Season gravy with salt and pepper to taste
- 12Garnish with fresh dill and serve
The combination of beef and pork creates tenderness and flavor. Grating the onion rather than mincing releases more moisture and flavor. Soaking breadcrumbs in milk (a panade) keeps meatballs tender. The gravy should coat a spoon - add more broth if too thick. Traditional accompaniments include lingonberry jam.
Swedish meatballs (köttbullar) have been a staple of Swedish cuisine for centuries. While some food historians trace influences to Ottoman or Middle Eastern cuisine brought to Sweden in the 18th century, the dish as we know it today—small meatballs in creamy gravy served with lingonberry jam—is distinctly Swedish. IKEA introduced them to a global audience starting in 1985, making them one of the world's most recognized Swedish foods.