Swedish Meatballs

Name: Swedish Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: 300 g ground beef; 300 g ground pork; 1 cup breadcrumbs (preferably fresh); 1 cup milk; 1 egg (large); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1/2 tsp allspice; 1/4 tsp nutmeg; 1 onion (finely chopped); 2 tbsp butter; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1 tbsp soy sauce; 1 tsp Dijon mustard

55 min 6 servings Medium

All Recipes

Swedish Meatballs

Tender and flavourful Swedish meatballs in a creamy sauce, perfect for family dinners.

Prep

20 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Swedish meatballs, known as 'köttbullar' in Sweden, are a classic comfort dish that has gained worldwide popularity, thanks in part to a certain furniture store. These tender meatballs, seasoned with a blend of spices and served in a creamy sauce, offer a satisfying meal that's perfect for any occasion. The combination of ground beef and pork gives these meatballs their rich flavour and moist texture. They're traditionally served with a creamy, savoury sauce and often accompanied by mashed potatoes or lingonberry jam, offering a delightful balance of flavours.

Instructions

Prepare the meatball mixture

In a bowl, combine breadcrumbs and milk. Let it soak for a few minutes. Mix in the ground beef, ground pork, egg, salt, pepper, allspice, nutmeg, and finely chopped onion. Chill the mixture for about 10 minutes.

Pro tip: Chilling the mixture helps in shaping the meatballs.

Form the meatballs

Using your hands, shape the mixture into 4 cm (1.5 inch) meatballs. You should have about 24 meatballs.

Pro tip: Use a small ice cream scoop for even-sized meatballs.

Cook the meatballs

In a large skillet, melt 2 tbsp of butter over medium heat. Add the meatballs in batches and cook until browned on all sides, about 8 minutes. Transfer to a plate.

Pro tip: Ensure the meatballs are cooked to an internal temperature of 160°F / 71°C.

Make the sauce

In the same skillet, melt 2 tbsp of butter. Stir in the flour and cook for 1 minute. Gradually add beef broth, stirring constantly, until smooth and thickened. Stir in heavy cream, soy sauce, and Dijon mustard.

Pro tip: Scrape the bottom of the skillet to incorporate the fond for extra flavour.

Combine meatballs and sauce

Return the meatballs to the skillet. Simmer for about 10 minutes, until the meatballs are cooked through.

Pro tip: Stir occasionally to ensure even cooking.

Serve

Serve the meatballs hot, topped with the creamy sauce. Pair with mashed potatoes or noodles.

Pro tip: Garnish with fresh parsley for a touch of colour.

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Tips & Tricks

For even cooking, make sure the meatballs are uniform in size.
Use a mixture of beef and pork for authentic flavour.
Chill the meat mixture for easier shaping.
Adjust the seasoning to your taste before forming the meatballs.

Frequently Asked Questions

recette boulet

Swedish meatballs are made with a mix of ground beef and pork, breadcrumbs, milk, and seasonings, cooked in a creamy sauce.

sauce boulette ikea

The sauce for Swedish meatballs is a creamy blend of beef broth, heavy cream, soy sauce, and Dijon mustard.

boulette boeuf et porc

The meatballs are made from a mixture of ground beef and pork, providing a balance of flavour and moisture.

boulette suédoise campbell

Campbell's version may use their cream soups as a base for the sauce, but traditional recipes use beef broth and cream.

boulette suedoise a la mijoteuse

For slow cooker Swedish meatballs, sear the meatballs first, then cook in the sauce on low for 4-6 hours.

recette sauce boulette suedoise

The sauce is made by combining butter, flour, beef broth, heavy cream, soy sauce, and Dijon mustard to achieve a creamy consistency.

Serving Suggestions

Swedish meatballs are best enjoyed fresh, but they also make great leftovers. Serve them with mashed potatoes, pasta, or rice for a hearty meal. For a traditional touch, add a spoonful of lingonberry jam on the side. To store, refrigerate the meatballs and sauce in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain the sauce's creamy consistency.

Nutrition per serving

450

Calories

25g

Protein

30g

Fat

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